Ingredientes para Thai Red Curry Coconut Sauce For Salmon
- Unsweetened Coconut Milk
- Thai Red Curry Paste
- Light Brown Sugar
- Fresh Lime Juice
- salt and pepper to taste
- 1 tablespoon cornstarch
- Fresh Basil Leaves
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Cómo preparar Thai Red Curry Coconut Sauce For Salmon
- In a small saucepan, combine 1 tablespoon red curry paste, 1 (13.5 ounce) can full-fat coconut milk, 2 tablespoons fish sauce, 1 tablespoon brown sugar, and 1 tablespoon lime juice. Bring to a simmer over medium heat.
- Reduce heat to low and simmer for 5 minutes, stirring occasionally, allowing the flavors to meld.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of water until smooth to create a slurry.
- Add the cornstarch slurry to the simmering sauce and stir continuously until the sauce thickens and becomes glossy (about 1-2 minutes).
- Remove from heat. Gently roll 1/4 cup fresh basil leaves into small cigars, then thinly slice them crosswise into ribbons. Stir into the sauce.
- While the sauce simmers, prepare your salmon: Rub a 1-pound salmon fillet with 1 tablespoon olive oil, salt, and pepper. Grill or broil until cooked through (about 4-6 minutes per side).
- Serve the luscious Thai red curry sauce immediately over the grilled salmon. Garnish with extra basil ribbons, if desired. Serve with jasmine or basmati rice for a complete meal.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
53g
Carbs
2g
