Red curry recipe – easy salmon recipe. This very easy salmon and squash red curry can be on the table within 30 minutes. It is exotic and exquisite but simple. You can serve a side of stemed rice with it if you would like. Enjoy!
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1-½ cups cubed squash of your choice
1 cup sliced green beans
1 TBS oil
1 pound salmon fillets
4 scallions chopped – white, light green and dark green
4 garlic cloves – minced
1 TBS minced lemon grass
1 TBS minced fresh ginger
1 TBS red curry paste
14.5 oz. can (400 ml) of unsweetened coconut milk
½ cup chicken stock
Salt & Pepper
Place the squash and green beans in a deep skillet or wok and cover with water. Cook for 15 to 20 minutes until the squash is tender. Drain and set aside. Dry the skillet.
Heat the oil in the same skillet and add the salmon skin side down. Season generously with salt and pepper and cook for roughly 4 to 5 minutes until the bottom is browned. Flip the fish and finish cooking it.
Remove to a cutting board and separate the skin. Discard it. Cut the fish in cubes. Do not worry if it is not fully cooked, as it will finish cooking in the curry.
Reheat the oil in the skillet and add the scallions, garlic, lemon grass and ginger. Cook for 2 to 3 minutes. Add the curry and mix well. Add the coconut milk and chicken stock. Mix well until all the curry has incorporated into the liquid. Simmer for about 10 minutes.
Return the fish to the skillet and cook for about 2 minutes. Add the cooked squash and green beans. Heat for a couple of minutes and add the bean sprout. Turn off the heat and serve. You can serve this with white rice if you would like.
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