Salmon-Fennel Red Curry

Name: Salmon-Fennel Red Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 liters large bulb fennel, trimmed, cored, and sliced thinly lengthwise (about; 2 Tbsps fish sauce (more or less to taste); 397 grams full-fat coconut milk; 1 teaspoon granulated sugar (more or less to taste); 907 grams skinless salmon fillets, cut into 2-inch cubes; 2 to 3 jalapeño or serrano peppers, sliced (optional); 118 milliliters Thai basil leaves; 59 milliliters Thai red curry paste (more or less to taste)

Salmon-Fennel Red Curry is a gluten free, dairy free, and pescatarian main course. This recipe serves 4. One portion of this dish contains approximately 52g of protein, 37g of fat, and a total of 653 calories. From preparation to the plate, this recipe takes about 45 minutes. A mixture of bulb fennel, serrano peppers, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the granulated sugar you could follow this main course with the Strawberry-Lavender Shortcakes as a dessert.

Instructions

Open caned coconut milk without shaking and scoop out three quarters of the solid coconut cream at the top nto a 4-quart saucepan and set it over medium-high heat.

Ingredients you will need

Coconut Cream

Coconut Milk

Equipment you will use

Sauce Pan

Add curry paste to coconut cream and cook, stirring occasionally, until fat separates from the cream and mixture begins to fry, about 4 minutes.

Ingredients you will need

Coconut Cream

Curry Paste

Cream

Add the remaining coconut milk to the pot along with fennel; bring to a gentle boil, and reduce to a simmer. Cook, stirring occasionally, until fennel is tender-crisp, about 5 minutes.

Ingredients you will need

Coconut Milk

Fennel

Equipment you will use

Pot

Add salmon, sugar, and fish sauce. Adjust the sauce to desired consistency with water. Continue simmering until salmon is just cooked through. Adjust seasoning with more sugar or fish sauce if desired. Stir in peppers and basil leaves.

Ingredients you will need

Fresh Basil

Fish Sauce

Seasoning

Peppers

Salmon

Sauce

Sugar

Water

Serve immediately with steamed jasmine rice.

Ingredients you will need

Jasmine Rice

Equipment

Sauce Pan

Pot

Ingredients

Servings:

1liters

large bulb fennel, trimmed, cored, and sliced thinly lengthwise (about 2Tbsps

fish sauce (more or less to taste)397grams

full-fat coconut milk 1teaspoon

granulated sugar (more or less to taste)907grams

skinless salmon fillets, cut into 2-inch cubes 2

to 3 jalapeño or serrano peppers, sliced (optional)118milliliters

Thai basil leaves 59milliliters

Thai red curry paste (more or less to taste)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.