Thai Red Coconut Curry - Recipe by Koji Cooks

THAI RED COCONUT CURRY

This is the easiest thing to make, "easy for you" is what Steve always says. Anyway, it is a very simple, quick, and extremely satisfying dish. Though there are a few important notes: first, not too much curry paste or fish sauce, the latter being very strong, and the curry paste can be very spicy hot! Lime is also a must to serve; it brings out the flavors. For this batch, I'm using salmon, but chicken, shrimp, tuna (cooked rare and added at the end) also work nicely, as does tofu. Way out in the jungle on Hawaii in the tiny town of Pahoa, there was and maybe still is a fabulous Thai restaurant that served only curries—green, red, or yellow with various proteins—always packed and always good. We went often.

THAI RED COCONUT CURRY - Recipe (serves 4)

1 tablespoon olive oil

1tablespoon red curry paste

1 teaspoon minced garlic

1 teaspoon grated ginger

2 teaspoons fish sauce

2 teaspoons tamarind concentrate

2 cups coconut milk

juice of half a lime

1 tablespoon sugar

water or chicken stock to thin if needed

Veggies = less or more of your choice, cauliflower and broccoli florets (a small head of each), 1 peeled, sliced carrot, 1 small red or yellow pepper cut in 1/4" lengths, 1 red onion cut in 1/4" lengths, 1-2 celery stalks cut thinly on a bias, and/or optional green beans, zucchini, and yellow squash.

1 pound filleted salmon cut in squares or more if you like, sear over meium heat with splash of olive oil for 3 minutes a side

lime wedges

Jasmine rice preparation: Combine 1 cup of jasmine rice with 1-1/4 cups of water in a rice cooker and cook until finished.

METHOD

Place a large deep skillet over medium-high heat, swirl in the oil, and add the curry paste, ginger, and garlic, stirring for 1 minute. Pour in the fish sauce, tamarind, coconut milk, lime juice, and sugar, stir, and bring to a simmer. If it appears thick, add 2-4 tablespoons of water or stock. Mix in the vegetables and cook until just tender, about 5 minutes. Add the salmon in a single layer, cover, reduce the heat to low, and warm through. Serve over jasmine rice with a lime wedge.