Salmon with Chu Chee Curry Sauce

In a medium saucepan, gently heat 1/4 of a 14 oz. can light coconut milk, whisking in 2 teaspoons each Thai red curry paste and Thai chili paste until dissolved. Add the rest of the can of coconut milk, 2 tablespoons fish sauce and 2 teaspoons palm (or brown) sugar.  Simmer for five minutes. Remove from heat.  Serve over grilled salmon, with rice, and garnished with Thai basil leaves and a slice of lime.
  
This is a slightly reduced fat version of Fried Salmon with Chu Chee Curry Sauce from Khamtane Signavong's Lemongrass and Sweet Basil: Traditional Thai Cooking (Interlink Books 2005), substituting grilled salmon for salmon fried in oil, and light coconut milk for coconut cream and coconut milk.

Comments

Rob Hardy said…
Coincidentally, Patrick has an even more authentic-looking recipe on his blog today: Fried Walking Catfish with Fried Holy Basil.
Hannah Stoneham said…
I am on a real fish kick at the moment so this is most useful, thanks indeed!

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