Thai Green Curry Salmon

Preparation time 15 minutes: total cooking time 15 minutes

Yield:  6

Ingredients

Thai Green Curry Paste

• 4 stalks fresh lemongrass, out leaves discarded and roots ends trimmed
• 4 tablespoons fresh green Thai, or Serrano chilies chopped, seeds and ribs discarded – (60ml)
• ½ cup chopped red onion
• 8 large garlic cloves, chopped
• 2 tablespoons fresh or frozen (thawed) galangal or ginger root – (30ml)
• 2 teaspoons fresh grounded white pepper – (10ml)
• 2½ teaspoons of ground coriander seeds (12.5ml)
• 2 teaspoons of anchovy paste (10ml)
• 2 teaspoons finely grated lime zest – (10ml)
• 1 tablespoon of vegetable oil – (15ml)
• Note * paste can be keep for 2 weeks in a tightly seal jar or 2 months frozen

Thai Green Curried Salmon

• 1 ½ pounds skinless wild Alaskan salmon fillets, cut into 2-inch pieces – (750grams)
• 2  13 ½ ounce cans of  unsweetened coconut milk – chilled – (ml)
• 8 tablespoons of green curry paste – see above – (125ml)
• 2 teaspoons firmly packed brown sugar – (10ml)
• 4 tablespoons fish sauce – (60ml)
• 1 tablespoon fresh limejuice – (15ml)
•  1 red bell pepper, sliced thin
• ½ cup mushrooms, thinly sliced – (125ml)
• ½ cup of torn fresh basil
• Serve with jasmine rice

Directions

1. Thai Green Curry Paste:  Thinly slice the lower 4 inches of the lemongrass stalks and discard the remainder of the stalk.  Place the trimmed lemongrass, chilies, red onion, garlic, and galangal in the food processor. Add white pepper, coriander seeds, anchovy paste, lemon zest and oil and blend until it reaches a smooth paste consistency.
2. Thai Green Curry Salmon:  Remove 1 cup of the cream that has risen to the top of the chilled coconut milk and add to a large skillet or wok.  Bring to a boil and cook for 5-8 minutes until the oil begins to separate from the white solids. Add curry paste and continue to cook for another 5-8 minutes.   Add some thin coconut milk a little at a time if the mixture begins to stick.
3. Meanwhile, combine the thin coconut milk remaining in the can the cream was removed from with ½ cup of well stirred milk from the second can.  Reserve the remaining milk from the second can for a later use.  Add  ½ cup of water.
4. Add salmon pieces to the skillet with the curry paste and coconut cream.  Stir-fry for 2 minutes.  Add the remaining thin coconut milk and let simmer, turning occasionally until the salmon is cooked through.
5. Stir in fish sauce, brown sugar, limejuice, and red pepper slices, mushrooms, fresh basil and simmer for another 2 to 3 minutes.
6. Serve hot over rice.