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Old 11-10-2012, 07:33 AM   #11
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What is the recipe for the red curry paste? I will always try a new curry paste recipe.

Emeralds are real Gems! C. caninus & C. Batesii.
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Old 11-10-2012, 04:27 PM   #12
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Craig, we just use the paste straight from the jar

Would be nice with a homemade one though

All I really need is love, but a little chocolate now and then doesn't hurt
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curry, recipe, rice, salmon

Grilled Salmon with Thai Curry and Basmati Rice Serves 4 [B]Ingredients[/B] [B]For rice[/B] 1 cup basmati rice 1 1/2 cups water 2 tablespoons unsalted butter [B]For sauce[/B] 1 1/8 teaspoons minced peeled fresh gingerroot 1 1/8 teaspoons minced garlic 2 1/4 teaspoons peanut oil 3/4 teaspoon ground coriander seeds 1 1/2 teaspoons curry powder 1 1/2 teaspoons Thai red curry paste 1 1/2 teaspoons paprika 3/4 teaspoon ground cumin 1 1/4 cups well-stirred unsweetened coconut milk 3 tablespoons tomato purée 1 tablespoon soy sauce 1 1/2 tablespoons packed dark brown sugar [B]For vegetables[/B] 3 cups finely shredded green cabbage 3/4 cup julienne strips of seeded peeled cucumber 3 tablespoons finely chopped fresh coriander 3 tablespoons finely chopped fresh mint leaves 1 tablespoon soy sauce 3 tablespoons rice vinegar (not seasoned) four 6-ounce pieces salmon fillet olive oil for brushing salmon 1/4 cup roasted peanuts [B]Make rice:[/B] Preheat oven to 400°F. In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm. [B]Make sauce:[/B] In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm. [B]Prepare vegetables:[/B] In a bowl toss together all vegetable ingredients. [B]Prepare grill.[/B] Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side. Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts. 3 stars 1 reviews
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