Thai Red Curry Salmon
My husband has been
buying salmon like crazy. I got tired of having it the same way almost every
time he prepared it, so I decided to switch it up a little and do it Thai
style.  Mind you, I woke up minutes to 6 in the morning to prepare this (maybe it was earlier).  We both like Thai food, so I was
confident it wasn’t going to be a disappointment.   I was right; my husband enjoyed it so much he asked me to make it again.  I wound up making this dish again the following evening for him to enjoy all by himself.  What a good wife am I, right?
2 tbs peanut oil (divided)
1 whole red bell
pepper sliced
1/2 cup of shallots
or white onion minced
3 cloves garlic
1 tablespoon ginger
1 whole Jalapeño
deseeded and diced
2 tbs fish sauce
1 tsp brown sugar
(sugar in the raw is what I use)
3 tbs red curry
1 can light coconut
milk (Trader Joes)
3 tbs Fresh Basil chopped
3 tbs Cilantro chopped
1/2 lime (optional)
Wild caught Salmon
Salt (to taste)
Pepper (to taste)
  1. Sauté all of the
    vegetables in peanut 1 tbs peanut oil on medium high heat until they get a little
    soft (about 1-2 min)
  2. Add red curry paste
    & sauté 3 min
  3. Add fish sauce
    & sugar then coconut milk let it simmer for about 5 min
  4. Add lime juice let
    it simmer 3-5 min (optional)
  5. Add basil
  6. Turn off the pot

Preparing the Salmon
  1. Salt and pepper
    both sides of the salmon on both sides.
  2. Pan sear in 1 tbs
    of peanut oil until golden brown on both sides.
  3. Return to the
    salmon to the pan with the Thai Red Curry Sauce, and simmer for 1-2 minutes
  4. Turn off the pot
  5. Garnish with

It tastes great
over brown basmati rice.