Rak Posted February 21, 2016 Report Posted February 21, 2016 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! 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. Add the salmon to the DO and cover with sauce and some thinly sliced red peppers. Place DO onto grill and let cook away for about 20-30 minutes. I served ours with steamed broccoli and jasmine rice. My first time attempting Thai food and I was pleased with the results!
MacKenzie Posted February 21, 2016 Report Posted February 21, 2016 Rak, dinner looks amazing, beautiful colours and healthy too.
tinyfish Posted February 21, 2016 Report Posted February 21, 2016 That sauce looks great. I'm sure it would be great on chicken too.
MacKenzie Posted February 21, 2016 Report Posted February 21, 2016 Tinyfisf, I was wondering about using chicken instead of the fish too since I'm not for dinner of fish.
Rak Posted February 21, 2016 Author Report Posted February 21, 2016 Thank you both! Actually one of my girls asked if we can do this again with chicken! So yes, I think it would be terrific.
dstr8 Posted February 21, 2016 Report Posted February 21, 2016 Will try your recipe Rak...looks delicious and thank you for posting pics and recipe details!
Rak Posted February 21, 2016 Author Report Posted February 21, 2016 Thank you Bosco and dstr8. This was delicious and came together really quickly. I hope you enjoy it as much as we did!
wilburpan Posted February 22, 2016 Report Posted February 22, 2016 That looks great! We’ve made Thai curry dishes before using a very similar method, but in a wok, and stir frying the meat. I never thought to grill the meat portion before. I’ll have to try that sometime.
Rak Posted February 22, 2016 Author Report Posted February 22, 2016 Thanks Wilbur. It worked really well for the salmon that I think I would do the same for Chicken or Beef. Maybe. An experiment waiting to be made!
Jon B. Posted February 22, 2016 Report Posted February 22, 2016 Really cool that your daughter(s) are thinking about other ways to use/eat your creations!!!!
ckreef Posted February 22, 2016 Report Posted February 22, 2016 Great looking cook. Chicken, lamb, shrimp ..... Many possibilities. Charles - Prometheus 16.5", Cassiopeia 19" TT
ckreef Posted February 22, 2016 Report Posted February 22, 2016 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
Rak Posted February 22, 2016 Author Report Posted February 22, 2016 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
Rak Posted February 22, 2016 Author Report Posted February 22, 2016 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!
tony b Posted February 23, 2016 Report Posted February 23, 2016 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.
Rak Posted February 23, 2016 Author Report Posted February 23, 2016 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!
tony b Posted February 24, 2016 Report Posted February 24, 2016 Excellent, can't wait to hear how it comes out, Rak! 1
