In article
>,
Cindy Fuller > wrote:

> SO decided to try and reproduce the Thai curried salmon from a
> restaurant hereabouts. He came pretty close. The sauce had plenty of
> heat. Very tasty.

The restaurant is Thai Dusit, just north of the University Village Mall
in Seattle. One of our local faves.

The concoction that I made tonight was actually a snap to prepare.

Heat some peanut oil in a large pan and saute a salmon fillet until it
is beginning to brown. Flip it and brown on the other side. Remove
salmon from pan and keep it warm in a low temp oven.

Return pan to the stove and add a dollop of Thai red curry paste (you
want measurements, go read a weather report). Spread the stuff around
and let it cook for a couple of minutes. Then slowly add coconut milk
(I used a low fat variety), stirring constantly, until the sauce has a
thick but fluid consistency. Add sugar to taste, and maybe a splash of
fish sauce (we like the Three Crabs brand). I also tossed in a pinch of
star anise, after grinding it in a mortar.

Put salmon back in the pan, spoon some sauce over it, cover the pan and
let it cook on low heat, just until the fish is opaque all the way
through. Serve with white rice, and sliced scallions for garnish. We
had Cindy's cole slaw (yes, the one with avocado) on the side. A cool
cucumber salad would also be a nice balance to the spicy curry.

--
Julian Vrieslander