Thai Salmon Red Curry

I want you to think of this recipe as more of a method. Start out by building a sauce with any of the following: onions/shallots, garlic, ginger, and/or a spicy type of pepper. Then add any kind of spicy and/or flavorful paste, like tomato paste, or like in this case red Thai curry paste. Finish with some type of liquid component: coconut milk, stock, or even water. Adjust for seasonings, and poach your protein in there until it’s fully cooked.

The result is super flavorful yet also perfect for weeknights because it’s all done in one pan and can be finished in under 30 minutes. You can even make a huge amount and save it in the freezer for easy cooking in the future

Recipe

Serves 2

• 2 6-8 oz. salmon filets
• 1 shallot, finely diced
• 3 cloves garlic, finely diced
• 1-inch knob ginger, finely diced
• 1 spicy chili pepper of choice,
• finely diced
• 1 tsp lime juice
• 1 heaping tbsp miso paste
• 1 can coconut milk
• 2 heaping tbsp red thai curry paste
• 1 tbsp honey
• 1/2 tsp fish sauce
• Cilantro and basil for garnish

1. Heat oil a pan over medium high heat for a few minutes. Add onion, garlic, ginger, and chili pepper. Cook for a few minutes.
2. Just when the aromatics just start to brown add curry paste, cook down for about a minute.
3. Add miso, coconut milk, lime juice, and honey. Season to taste with black pepper and fish sauce. Taste before adding any salt, the miso and fish sauce should have incorporated the right amount of salt already.
4. Season salmon filets with salt and pepper. Bring the sauce to a boil, turn heat down to low, and add the salmon filets to the sauce. Poach for 10 minutes.
5. Serve with rice, garnish with basil and cilantro.