Thai Green Curry Salmon

1. 1

   Remove 1 cup of the cream that has risen to the top of the chilled coconut milk and add to a large skillet or wok. Bring to a boil and cook for 5-8 minutes until the oil begins to separate from the white solids. Add curry paste and continue to cook for another 5-8 minutes. Add some thin coconut milk a little at a time if the mixture begins to stick.

2. 2

   Meanwhile, combine the thin coconut milk remaining in the can the cream was removed from with 1/2 cup of well stirred milk from the second can. Reserve the remaining milk from the second can for a later use. Add 1/2 cup of water.

3. 3

   Add salmon pieces to the skillet with the curry paste and coconut cream. Stir-fry for 2 minutes. Add the remaining thin coconut milk and let simmer, turning occasionally until the salmon is cooked through.

4. 4

   Stir in fish sauce, brown sugar, limejuice, and red pepper slices, mushrooms, fresh basil and simmer for another 2 to 3 minutes.

5. 5

   Serve hot over rice.

* Per serving · 4 servings · Values may vary.