Tag: curry

Red Salmon Curry II

Ingredients
  • 3/4 pound fresh northwest Coho salmon, cut into 2 pieces, or cubed

    Mise en Place
    Mise en Place
  • 1/2 medium sweet onion, sliced
  • 20 fresh green beans
  • 1/4 red bell pepper, diced
  • 10 mushrooms, halved
  • 2 tbsp. butter
  • 1 tbsp. red curry paste
  • 7 oz (1/2 can) coconut milk
  • 1 tsp. fresh Thai basil
  • Salt and pepper to taste
Directions
  • Large Serving
    Large Serving

    Place beans in 1 1/2 c. cold water, bring to a boil, cook for 3 minutes.

  • rinse beans in cold water, French cut when cool
  • Saute onions and curry paste in butter until onions soften, about 5 minutes
  • Add coconut milk, bring to a boil.
  • Add salmon, green beans, pepper and mushrooms. Reduce heat, simmer until the salmon flakes, about 6 minutes.
  • Add basil, salt, pepper to taste.

 

Thai Tofu and Zucchini Curry

This recipe was adapted from Epicurious, originally published on Bon Appetit, 2005.

Ingredients
  • thaiTofuAndZucchiniCurry1 package extra firm organic tofu
  • 1 pound zucchini and summer squash, 1/2 inch cubes
  • 1 medium organic red bell pepper, diced
  • 1 handful fresh peas
  • 1 Tbs minced fresh ginger
  • 1 1/2 Tbs soy sauce
  • 400 ml (1 can) organic coconut milk
  • 4 Tbs lime juice (1 lime)
  • 3/4 Tbs Thai red curry paste
  • 1 c fresh Thai basil
  • 2 Tbs peanut oil
Directions
  • Slice tofu into 1/2 x 1/2 x 1 inch prisms, cover with paper towels to dry
  • Saute  tofu on high heat, brown on all sides. Alternatively, deep fry tofu at 500 deg F. Transfer to paper towel to absorb excess oil
  • Saute zucchini and red pepper approx. 5 minutes.  Add peas, continue to sauté for another 5 minutes
  • Add tofu, ginger, stir 30 seconds
  • Add coconut milk, lime juice, soy sauce, red curry paste. Stir to dissolve the curry paste, simmer about 6 minutes until sauce thickens
  • Stir in half the basil, season with salt, add more lime juice if desired
  • Garnish with remaining basil and serve over brown rice