Пикантна кокосова и сьомга къри
Този лесен риф на тайландски щапел получава голям вкус от четири основни съставки: къри паста, кокосово мляко, жълта камбала и бок choy. Това е още по-сърдечно по-хубаво, по-късо от кафяв ориз или азиатски юфка.
Източник: Марта Стюарт Ливинг, май 2016 г.
Общо време
Prep
Дози
Max
26.04.2023 @ 21:34
This easy Thai curry recipe gets a great taste from four main ingredients: curry paste, coconut milk, yellow haddock, and bok choy. Its even heartier and more delicious than brown rice or Asian noodles. Source: Martha Stewart Living, May 2016. 40 min 30 min 4 Total time Prep Doses Ingredients 2 tablespoons of extracted coconut oil or vegetable oil 1 small onion, diced 2 cloves of garlic, chopped 1 piece of fresh ginger (1 inch), peeled and thinly sliced Coarse salt 2 tablespoons of Thai green curry paste 1 box (14 ounces) unsweetened coconut milk 1 yellow pepper, seeded and cut into 1-inch pieces 2 baby bok choy, trimmed and cut crosswise into 1-inch slices 2 frozen wild salmon fillets (each 6 ounces and 1 inch thick), thawed, skin removed Wedge-shaped for serving instructions 1. Heat the oil in a medium saucepan over medium heat. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook for 1 minute. Add coconut milk and 1 1/2 cups of water; bring to a boil. Add haddock and cover; cook for 10 minutes. Add beans, cover, and simmer until vegetables are tender, about 2 minutes more. 2. Season the salmon with salt; add to the curry. Remove the pan from the heat and cover. Let stand until the salmon is just cooked through, about 3 minutes. Gently break the salmon into large pieces. Serve with wedge-shaped.