Chef Nic’s Thai curry salmon is not only a show-stopper to look at, it’s also seriously delicious. You might think this recipe is reserved for special occasions only, think again. This is a fast weekday-worthy dinner you’ll come back to again and again… but it’s also fancy enough to serve on a dinner party. The sweet, spicy combination of yellow curry, and coconut milk paired with PEJU Carnivál is completely intoxicating.
4 fresh salmon fillets (skinless, about 5 ounces each)
2 tbsp canola or olive oil
5 baby bok choy (if not available use broccolini)
salt & white pepper to taste
1 cup of daikon sprouts or pea shoots for garnish (optional)
1 tbsp canola oil
1 cup Jasmine rice
1 ¾ cups of water
3 kaffir lime leaves
1 tsp salt
1 tbsp Yellow Curry Paste
1 star anise
1 cinnamon stick
1 tsp tumeric
1 tbsp palm sugar
1/2 tsp sea salt
3 kaffir lime leaves
1 stalk of lemongrass
2 cups of Thai coconut milk
1 shallot, sliced
2 cloves of garlic, sliced
Season the salmon fillets with salt and ground white pepper.
Heat a medium sized fry pan over medium heat and add the canola or olive oil.
Before the oil starts smoking add the salmon fillets top side down, and cook 5 minutes. Flip the salmon to the other side and continue to cook for another 5 to 7 minutes. Remove from heat.
Cut baby bok choy in half lengthwise and steam it in a steamer or simply sauté it on medium heat with olive oil for 5 minutes.
Place the rice and oil in a medium saucepan and heat over medium heat. Stir the rice constantly for about 10 minutes making sure that the rice does not brown.
Add the water, lime leaves and salt. Stir to dissolve the salt. Use low heat to bring it to a low simmer and cover.
Cook for about 20 minutes or until all water evaporates. Reserve until needed and remove leaves upon serving.
In a medium sized saucepan heat the oil on medium heat. Add the shallots and garlic cook on a medium heat until they become translucent.
Add yellow curry paste, star anise, cinnamon stick, tumeric, palm sugar, and sea salt. Cook all on a low heat for 5 minutes, stirring constantly until the paste is well cooked and starts to stick.
Add the coconut milk, lime leaves and lemongrass & stir well to prevent it from sticking.
Continue to simmer for about 15 to 20 minutes or until it gets to a medium sauce consistency.
Strain it through a fine colander, discard the solids. Reserve until needed. Reheat curry on a low flame when needed.
Pour curry sauce on center of plate, place salmon over the curry, add a scoop of jasmine rice in back of the salmon and place bok choy in front of the salmon.
Garnish with daikon sprouts and serve.
8466 St. Helena Highway
Rutherford, CA 94573
