THAI RED CURRY

THAI RED CURRY.jpg

Thai Red Curry

Creamy, rich and satifying

Thai Red Curry w/ Salmon & Vermicelli Noodles

Ingredients

  • 1 small onion, sliced

  • 1 clove garlic, minced

  • 1/2 Japanese eggplant, quartered

  • 1 medium carrot, quartered

  • 1 medium new potato, medium dice & par boiled

  • 2 cups baby spinach

  • 1/2 bell pepper, sliced

  • 2 tablespoons red curry paste

  • 1 can full fat coconut milk

  • 1 cup chicken stock

  • 1/4 cup culantro* leaves (optional)

  • 4 ounces rice vermicelli noodles

  • 1 lime, for juicing

  • 1/4 cup cilantro, rough chopped

Instructions

  1. Season your salmon and sear or broil to your preferred doneness. Set aside.

  2. Boil 8 cups of water in a medium pot plus 3 tablespoons of salt and then proceed to heat an 8 inch skillet and add 3 tablespoons of oil.

  3. Lightly sauté the onions and garlic in the skillet for 5 minutes then add the curry paste with two tablespoons of oil and mash with the back of a wooden spoon. Cook on low for 5 minutes.

  4. Once your water is boiling, take the pot off the heat and add the vermicelli noodles and let steep for 8 minutes, drain and set aside.

  5. Once the curry paste is fragrant, add in the coconut milk and chicken stock, stir and bring to a simmer.

  6. Once the curry is simmering, add the carrots and eggplant and cook for 5 minutes. After 5 minutes add the remaining vegetables and cook an additional 5 minutes.

  7. When you are ready to serve, place the desired amount of noodles into a bowl and ladle the curry and vegetable on top. Top with the sliced salmon.

  8. Garnish with fresh cilantro and fresh lime juice. Serve!

You can add any vegetables or meat you have to this dish, some of my favorites are thai eggplant, bamboo shoots and string beans.

*Culantro has a very similar taste to cilantro but is much hardier so it can be added to dishes while they cook. It is relatively easy to find, mostly at Hispanic markets.

Michelle Ciance