This stew could easily be made with shrimp, chicken or tofu instead of salmon. Serve with 1 cup cooked white or brown rice or another grain of your choice. Note that the time listed does not include making the roasted vegetables (see related recipe) which take about 50 minutes. They can be made and refrigerated for up to a week or frozen for several months.
Total time: 20 mins
Storage Notes: Refrigerate for up to 3 days.
Servings: 1
Ingredients
- 1/2 cup low-fat coconut milk
- 1/2 teaspoon Thai red curry paste
- Finely grated zest and freshly squeezed juice of 1 or 2 limes (2 teaspoons zest, 2 tablespoons juice)
- 1/2 teaspoon fish sauce
- 1 teaspoon dark brown sugar
- One 4-ounce skinless salmon fillet, preferably center-cut, cut into 1-inch cubes
- 1/2 cup Smoky Roasted Vegetables (see related recipe)
- 1/2 cup lightly packed baby spinach, cut into thin slices
- 1/4 cup lightly packed basil leaves, rolled tightly and cut into thin slices (chiffonade)
Related Recipes
Directions
In a small saucepan over medium heat, add 2 tablespoons of the coconut milk. Whisk in the red curry paste until thoroughly blended, then stir in the remaining coconut milk, the lime zest and juice, fish sauce and brown sugar. Bring to a boil, then reduce the heat to medium-low and let the mixture barely bubble until it has thickened slightly, 2 or 3 minutes.
Add the salmon, Smoky Roasted Vegetables and spinach; cover, and cook until the fish is opaque but still moist inside, 5 to 7 minutes. Remove from heat and stir in the basil.
Spoon the hot stew over rice, barley or other grain, and eat.
Recipe Source
Adapted from "The Sunset Cookbook" (Oxmoor House, 2010).
Tested by Joe Yonan.
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