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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. Meanwhile, combine the thin coconut milk remaining in the can the cream was removed from with ½ cup of well stirred milk from the second can. Reserve the remaining milk from the second can for a later use. Add ½ cup of water. | 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. Stir in fish sauce, brown sugar, limejuice, and red pepper slices, mushrooms, fresh basil and simmer for another 2 to 3 minutes. | 5. Serve hot over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	1 1/2		skinless cut	605.2014	0.0	134.6403	3.4
coconut milk	2	cans	unsweetened chilled	1655.1724	39.8681	16.4798	171.5622
green curry paste	8	tablespoons		605.2014	0.0	134.6403	3.4
brown sugar	2	teaspoons		22.8	5.8854	0.0072	0.0
fish sauce	4	tablespoons		25.2	2.6208	3.6432	0.0072
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
red bell pepper	1	thinly	sliced	605.2014	0.0	134.6403	3.4
mushroom	1/2	cup	sliced	-	-	-	-
basil	1/2	cup		2.76	0.318	0.37799999999999995	0.0768
jasmine rice				605.2014	0.0	134.6403	3.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.