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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size). | 2. Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice. | 3. Use a whisk to blend it until it is smooth. | 4. Bring the coconut milk to a boil and add the fish. | 5. Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish). | 6. Sprinkle curry with chopped basil and cilantro. | 7. Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving. | 8. Ladle into bowls over steamed jasmine 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			965.6022	0.0	134.9123	43.1121
coconut milk	1	can	unsweetened	827.5862	19.934	8.2399	85.7811
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
palm sugar	1	tablespoon		-	-	-	-
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
red curry paste	1 -3	tablespoon		-	-	-	-
lime	1/2			-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
thai chile			minced	-	-	-	-
jasmine rice	3	cups	steamed	-	-	-	-

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