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Thai Red Curry Salmon

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On today's menu was Salmon, but rather than grill it like I usually do, I felt like changing it up and making Thai Red Curry.

 

First up, I had to make the red curry.  I didnt have some of the usual ingredients so I winged it...(no lemongrass and no lime so I substituted with lemon rind and juice.)

 

For anyone interested, here is the recipe...

 

  • 1 tbs red curry paste
  • 2 tbs vegetable oil
  • 1 can unsweetened organic coconut milk
  • 1 tbs lemon rind (would normally be lemongrass)
  • 1 tbs brown sugar
  • 2-3 tbs lemon juice (would normally be lime juice)
  • 2 tbs fish sauce
  • 2 tbs grated coconut
  • Fresh cilantro 

Heat up the oil in a dutch oven, add the curry paste and stir together.  Then add the coconut milk, lemon peel and brown sugar.  Boil until it thickens and reduces to just over 1 cup (should take about 5 mins).  Turn off the heat and add the lemon juice, fish sauce and cilantro.  Boom! Done!

 

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While you are making the curry, warm up the grill to around 450F.

 

Oil, salt and pepper a skinless salmon fillet, then grill for about 3 minutes per side.  It looks small in the picture, but the salmon was big enough for 4 adult portions.

 

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Add the salmon to the DO and cover with sauce and some thinly sliced red peppers.

 

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Place DO onto grill and let cook away for about 20-30 minutes.

 

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I served ours with steamed broccoli and jasmine rice.

 

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My first time attempting Thai food and I was pleased with the results!

 
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Really cool that your daughter(s) are thinking about other ways to use/eat your creations!!!! 

Thanks Jon!  Sometimes having a food loving family is great, sometimes its a pain...like when you want something simple and quick and they feel like something a little more complex! LOL  

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Took me about 2 minutes thinking about this and now a few more ingredients made it onto the shopping list. I'm thinking shrimp.

Charles - Prometheus 16.5", Cassiopeia 19" TT

Lots of possibilities and the recipe is very flexible!  I would say the curry paste, sugar, fish sauce and acid are essential to balance the flavours of a good curry.  After that, go nuts.  I would even add some exotic fruit (mango, papaya or Lychee if you have access), that would be delicious too!  Looking forward to seeing your shrimp curry, I already know you'll love it!

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Looks like you've gotten it down pretty good. The lemongrass will make a big improvement over the lemon rind, too. I'd prefer mine with a bit more heat, so some chilies (serrano or red Thai chile) or sriracha would be a nice addition.

I agree with everything you've said, I'm looking forward to using lemongrass next time, but this was a case of using what I had on hand LOL

Ps the Sriracha was delicious!

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