Thai flavors play a huge role in modern Australian cooking. Kitchens around Australia are usually stocked with at least one or two thai ingredients such as curry pastes or the ubiquitous fish sauce which is used to salt food.
In this recipe a succulent salmon filet is lightly poached in a red curry coconut broth with green beans, Thai basil and cilantro. The delicious meal is served with steamed jasmine rice.
Thai red curry paste and canned coconut milk can usually be bought at all Asian grocery stores. The green beans can be substituted with bamboo shoots or bok choy.
Ingredients:
- 2 filets of wild salmon
- 2 cans of coconut milk
- 2 1/2 Tbsp of Thai red curry paste
- 2 Tbsp of Thai fish sauce
- A handful of cilantro & Thai basil, finely chopped
- 15 green beans, cut into 4 cm pieces
- 1 1/2 cups of jasmine rice, washed
- Scant 3 cups of water
Preparation:
- Cook the rice in a rice cooker until done. If you're cooking the rice on the stove, place it in a pot with the water and bring to the boil. Reduce heat to low and cover. Cook for 10 minutes or until done. Set aside.
- Cut the salmon into 1 1/2 inch (4cm) pieces.
- Place the curry paste in a large pot with 1/2 cup of coconut milk. Heat over a medium high heat and stir with a wooden spoon to break up the paste.
- Add the remaining coconut milk and stir well. Add the fish sauce. Next, add the green beans and gently simmer for 10 minutes. Taste the broth, if it needs to be saltier, add a little more fish sauce.
- Place salmon in the pot and spoon liquid over the pieces. Cover and poach for 5 to 10 minutes, depending on desired doneness.
- Just before serving, add the chopped cilantro and basil. Serve with steamed jasmine rice.
