Salmon-Fennel Red Curry Recipe

1. 1

   Open caned coconut milk without shaking and scoop out three quarters of the solid coconut cream at the top nto a 4-quart saucepan and set it over medium-high heat. Add curry paste to coconut cream and cook, stirring occasionally, until fat separates from the cream and mixture begins to fry, about 4 minutes. Add the remaining coconut milk to the pot along with fennel; bring to a gentle boil, and reduce to a simmer. Cook, stirring occasionally, until fennel is tender-crisp, about 5 minutes.

2. 2

   Add salmon, sugar, and fish sauce. Adjust the sauce to desired consistency with water. Continue simmering until salmon is just cooked through. Adjust seasoning with more sugar or fish sauce if desired. Stir in peppers and basil leaves. Serve immediately with steamed jasmine rice.

* Per serving · 4 servings · Values may vary.