1 13.5 ounce can coconut milk, or
Homemade Coconut Milk
1 tablespoon red curry paste
1/4 to 1/2 cup fish sauce
1 tablespoon healthy low-carb sweetener
12 ounces fresh salmon or similar firm-fleshed fish
Several fresh basil leaves (optional)
1 cup cooked brown and wild rice (optional)
2-3 bunches spinach, steamed (optional)
1. In a wok or large skillet, heat coconut milk over medium
heat. Add curry paste and stir constantly. Simmer until paste is
dissolved. Add fish sauce and sweetener and cook for 1 minute.
2. Place salmon into the mixture and simmer while spooning
mixture over fish. Cook for 8 minutes or until fish is
completely done (opaque in center).
3. Garnish with fresh basil leaves, as desired.
4. Serve over brown and wild rice or steamed spinach. Suggest:
1/4 cup rice per serving.
RSS Feed
