Recipe: Salmon Curry
This is quick'n'dirty cooking, and only barely a recipe at all. But it's easy, and tasty.
Hardware:
1 4 qt saucepan with lid
Cutting board
Knife
Vegetable Peeler - Y-peeler preferred
Rubber Scraper
Cooking Spoon
2 c measuring cup (or just fill the 1c measure twice)
ETA: Can opener!
Software:
1 can massaman curry paste
1 can coconut milk (13.5 oz)
1 large sweet potato
3 ribs celery
1 medium sweet onion
2 individually-frozen salmon fillets
2 c minute rice
Procedure:
Some notes: Massaman curry is usually, when I get it at Thai restaurants, white potatoes, onions, peanuts, and protein du jour. I've substituted sweet potatoes because anach doesn't like white potatoes very much. I omitted the peanuts because I forgot them :) Feel free to change up the veg to suit your tastes.
Also, cooking the rice in the curry broth is my innovation - I don't like my curry very runny, and this soaks up almost all of the loose liquid. If you want runnier gravy, use less rice. If you want real rice, be my guest - stop at step 9 and serve over rice.
Hardware:
1 4 qt saucepan with lid
Cutting board
Knife
Vegetable Peeler - Y-peeler preferred
Rubber Scraper
Cooking Spoon
2 c measuring cup (or just fill the 1c measure twice)
ETA: Can opener!
Software:
1 can massaman curry paste
1 can coconut milk (13.5 oz)
1 large sweet potato
3 ribs celery
1 medium sweet onion
2 individually-frozen salmon fillets
2 c minute rice
Procedure:
- Peel the sweet potato and cut into ~3/4" cubes. Put in saucepan.
- Dump can of curry paste and can of coconut milk into saucepan. Use the rubber scraper to get every last drop.
- Put the saucepan on medium heat.
- Fill the coconut milk can with water and add to saucepan. Stir.
- Chop the celery into bite-size pieces; add to saucepan.
- Chop the onion into 3/4" ish pieces; add to saucepan.
- Run each salmon fillet under warm water until it isn't frozen to the pouch any more. Open pouches and add salmon fillets to saucepan (yes, still frozen). Make sure fish is submerged.
- Cover and let cook. Come back in 15-20 minutes (hopefully before it starts to boil over, which is not what I managed).
- Unlid, stir. Break up fish fillets into chunks. Test the potatoes - are they cooked? If yes, continue. If no, re-lid and keep cooking.
- When potatoes are done, add rice. At this point, the whole mixture just barely fits into the saucepan. Stir carefully until all the rice is integrated. (I added my rice in 4-5 batches, which I think is the way to go.)
- Allow pot to return to boil, turn off the heat, and recover. Wait 5 minutes.
- Serve and enjoy.
Some notes: Massaman curry is usually, when I get it at Thai restaurants, white potatoes, onions, peanuts, and protein du jour. I've substituted sweet potatoes because anach doesn't like white potatoes very much. I omitted the peanuts because I forgot them :) Feel free to change up the veg to suit your tastes.
Also, cooking the rice in the curry broth is my innovation - I don't like my curry very runny, and this soaks up almost all of the loose liquid. If you want runnier gravy, use less rice. If you want real rice, be my guest - stop at step 9 and serve over rice.