I made my first Thai dish (unless you count peanut sauce – minus any Thai seasoning) last night for dinner and it was delicious!
Tasty and truly Thai, it exceeded my expectations.
The recipe, which was very simple and not very detailed, called for salmon, I used flounder and instead of carrots I used an orange bell pepper (right color at least). Otherwise though I followed the ingredients list and in recommended portions – not something you can take for granted with me.
It called for 3 tablespoons of fish sauce, which I was afraid would be too much (based on the smell, I try not to think about how fish sauce is made or what’s in it) and 1 tablespoon of lemon juice, that like the fish sauce I thought might overpower the coconut and green curry paste sauce.
Worried for nothing, no one taste took over in the flavor department. They melded together surprisingly well into one singular delectable flavor.
Unexpectedly good, if you would like to try it here’s the recipe.
Serves 4 :
1 pound salmon
12 ounces broccoli
4 carrots
1 can coconut milk 
2 Tbs oil
1 Tbs green curry paste
3 Tbs fish sauce
1 Tbs sugar
1 Tbs lemon juice
= available at Asian grocers
Takes 30 Minutes
- Cut broccoli into small pieces, peel carrots and cut into small stripes, cut salmon into 2 cm pieces.
- Heat oil in a pot and add curry paste and stir. Pour in coconut milk. Add the carrots, the broccoli, the fish sauce, sugar and lemon juice. Put salmon on top of everything and let it cover with coconut milk and do not stir.
- Let cook for 15 minutes and if necessary add some fish sauce and lemon juice as additional spice.
Tipp: For the Original Taste add 2 Tbs green curry paste, but be aware that the curry paste is very hot. If you like to you can also use red curry paste for this dish.
Serve with rice