Thai Green Curry Salmon

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From food network canada - caroline mccann bizjak: curry

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Steps

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Remove 1 cup of the cream that has risen to the top of the chilled coconut milk and add to a large skillet or wok.

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Bring to a boil and cook for 5-8 minutes until the oil begins to separate from the white solids.

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Add curry paste and continue to cook for another 5-8 minutes.

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Add some thin coconut milk a little at a time if the mixture begins to stick.

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Meanwhile , combine the thin coconut milk remaining in the can the cream was removed from with cup of well stirred milk from the second can.

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Reserve the remaining milk from the second can for a later use.

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Add cup of water.

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Add salmon pieces to the skillet with the curry paste and coconut cream.

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Stir-fry for 2 minutes.

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Add the remaining thin coconut milk and let simmer , turning occasionally until the salmon is cooked through.

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Stir in fish sauce , brown sugar , limejuice , and red pepper slices , mushrooms , fresh basil and simmer for another 2 to 3 minutes.

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Serve hot over rice.

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Ingredients

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skinless salmon fillet, unsweetened coconut milk, green curry paste, brown sugar, fish sauce, fresh lime juice, red bell pepper, mushroom, fresh basil, jasmine rice