This dish was inspired by one of my favorite thai dishes, Gang Gai. I usually order it with chicken, but it’s a coconut curry sauce with mixed vegetables, served over rice. It’s amazing and incredibly addicting. Looking for a new way to prepare salmon, I thought I’d bring those thai flavors over and try making a deconstructed Gang Gai. If you haven’t had coconut milk and curry together, don’t deprive yourself any longer. It’s amazing.
Ingredients
- 2 4 oz Salmon Filets Ask for Center Cut
- 1 Can Coconut Milk *not light
- 4-5 T Red Curry Paste
- 3 T Brown Sugar
- 1 t Ginger *from the jar
- 1 Lime
- Broccoli
- Multi Colored Peppers
- Red Onions
- olive oil
- Salt & Pepper
Servings: Servings
Units:
Instructions
- Cover a cookie sheet with foil. Drizzle a little olive oil on the foil and place salmon on it skin side down. Salt and Pepper.
- Combine 2 T of brown sugar, 1/2 t of red curry, 1/2 ginger, 1/2 t salt, 1/2 t lime juice. Set aside to rub on the salmon.
- Bake for 12-15 minutes for 10 minutes. Remove, turn on broiler. Spoon salmon rub on top, and broil for 3-4 minutes until bubbly.
- In a sauce pan combine, thick coconut milk on top of the can and 1/2 cup of the remaining thin milk. Add red curry paste and 1 T of brown sugar. Tip: If you can get Red Curry in the can from your asian mart, get it. It's the best tasting.
- Saute vegetables with 1 T of coconut oil, salt and pepper. If you don't have coconut oil, you can use olive oil.
- Serve with jasmine rice.
