I try to eat fresh local foods so living on a lake in rural Northern California can somewhat limit my food choices. We almost never eat out and when we do there are certainly no ethnic restaurants, unless you count Mexican cuisine as ethnic. Mexican food is a mainstay of the western U.S. food culture and you can find a Mexican food restaurant in almost every little town. And thank goodness for that!
Anyway….. I was craving Thai food and we certainly don’t have a Thai restaurant within 100 miles so I went searching for a meal to make at home.
I usually have salmon in the freezer so that was my starting ingredient. I found an easy to follow recipe by Lindsay at Pinch of Yum for a yellow Thai curry paste @PinchofYum The ingredients were readily available except for the lemon grass paste so I used a squeeze of lime juice.
I picked Thai and Sweet Basil from my deck garden, opened a can of coconut milk, grated some ginger and this recipe was born. I served the salmon over rice noodles and fresh asparagus for a dinner party worthy meal.
Heat 1 tablespoon of coconut oil in a deep sauce pan. Add skin on salmon filets and cook for 3 minutes per side. Combine 1-3 tablespoons of yellow curry paste with 14 ounces of coconut milk and add to salmon. Simmer 10 minutes. Add a generous 1/2 cup of fresh chopped sweet basil and Thai basil (if you have some hanging around). Serve over jasmine rice, zunoodles, rice noodles or any steamed vegetable.
I’m taking my Thai craving over to Fiesta Friday. You’ll find many delicious and inspirational posts at the party. Come join us.