Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...



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

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

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
TM Copyright

Featured Recipes:
Chocolate - the food of the Gods
Step-by-step cake decorating

Featured Magazine:
Dessert Professional