Monday, 29 January 2007

Salmon in a Spicy Coconut Sauce

So Pyarali helped me with the cooking on Saturday. We had salmon with brocholi spears and peas in coconut sauce and basmati rice. Alas Pyarali only ate mani! (chapati). On Sunday he only ate puri, 2 puris for breakfast, 3 for lunch and 3 for supper! His parents tried hard, but Chachi's puris won the day.


Ingredients:
1 tbsp vegetable oil
1 tbsp Thai green curry paste (available from most Asian Grocery Stores)
4 spring onions; finely chopped
2 cloves of garlic; minced
1 inch ginger; grated
1lb skinned salmon fillet; cubed
6 oz of large cooked prawns3-4 small new potatoes; scrubed and cut in halves
handfull of Brocholi spears; cut into small pieces
1 cup green peas (frozen is fine)
2 green chillies; chopped fine
6-8 kaffir lime leaves, torn into pieces
1 400ml tin of coconut milk OR creamed coconut
1 tspn Thai fish sauce

Method
1. Heat the oil in a wok or large frying pan. Add the onions, fry until transparent.
2. Add the green curry paste, garlic and ginger cook for about a minute, reduce the heat slightly and add the potatoes.
3. Add the coconut milk, fish sauce and bring to a simmer, cooking for 15-20 minutes until thickened slightly.
4. Add the salmon and the vegetables and cook for a further 12 minutes, add the prawns, cook for 1 minute.
5. Serve with lots of boiled or steamed rice.


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