How to make salmon with thai curry sauce

• 2 tablespoons Thai red curry paste
• 2 tablespoons Thai fish sauce
• 1/2 can coconut milk

Whisk ingredients until smooth to avoid lumps of curry paste.

Marinating the Thai curry salmon fillets

1. Place marinade in a shallow casserole or baking dish
2. Add two salmon filets (approximately 1/3 pound each) skin side up
3. Marinate for 15 minutes

1. Remove salmon fillets from marinade and place over lettuce leaves in a steamer, flesh side up.
2. Cover the fish with remaining Thai curry marinade.
3. Thinly slice one kaffir lime leaf, place a few pieces on top of each piece of salmon.
4. Add cooked jasmine rice and fresh vegetables to second layer of steamer.
5. Fill frying pan with one inch of water, bring to a boil.
6. Fit steamer over frying pan, steam for about 5 minutes.

Vegetables should be crisp and juicy, rice should be fluffy but not gummy, and the salmon filet should be steamed through and infused with a spicy, creamy curry flavor.

Salmon filets (with skin on)
Thai red curry paste
Thai fish sauce
Coconut milk
Fresh kaffir lime leaves
Jasmine rice
Lettuce leaves
Fresh zucchini, yellow squash, red pepper or other vegetables for steaming
Bamboo steamer

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Bamboo steamer

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