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Thai-style Curry Salmon

serves 2

This is a very flavorful dish sure to please. Sent in from Nad Cullum and Paul Wheeler, a daily recipe subscriber.

2 lbs. salmon cut into 1/2"slices
1 Tbs. shallots, diced
1 Tbs. oil
1 zucchini, halved and cut into chunks
2 Tbs. curry (I like the hot Indian curry)
2 tsp. fresh ginger, diced
1 can (14 oz.) coconut milk
2 Tbs. fish sauce 
1 Tbs. sugar,
1 red, yellow, or green pepper, diced
7 or 8 basil leaves, minced 
1-2 teaspoons fresh lime zest

Heat a large skillet or wok over med-high until hot, add oil, shallots and zucchini. Stir fry till golden about 2 minutes. Remove and set aside. 

Add curry, ginger and coconut milk to skillet. Stir and bring to a boil for a minute, season with fish sauce and sugar. Reduce heat to medium. Add peppers, cover and simmer for 2 minutes until tender. Add salmon and cook for 3-4 minutes or until salmon just flakes when pressed with a
fork.

Careful not to overcook.  Add lime zest and basil and gently stir to
mix well. Serve immediately with steamed rice or cooked noodles.

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