4about 5-ounce pieces salmon, cooked either by placing under the broiler for 5 minutes, or until cooked, cooked on the grill or sauté pan, or poached
1small onionchopped (about ½ cup)
1teaspoonminced garlicabout 3 cloves
1 ½tablespoonsminced fresh ginger
2teaspoonsgrapeseedor other neutral vegetable oil
½cupwaterfish fumet or clam juice
1cuplow-fat coconut milkor the optional full-fat version
1tablespoonbrown sugar
2teaspoonsThai red curry pasteor to taste
Saltto taste
2tablespoonsfresh lime juicefrom about ½ juicy lime
2tablespoonsminced cilantrooptional
2tablespoonschopped roasted peanutsoptional
Lime wedgesfor garnish and additional squeezing, optional
Instructions
Combine the onion, garlic, and ginger in the work bowl of a food processor, process until it's a smooth paste.
Heat the oil in a sauté pan over medium heat, then add the onion paste, sauté until the paste turns slightly golden, stirring often. Meanwhile combine the water, coconut milk, sugar, and curry paste in a small bowl; whisk until well combined. Add to the onion mixture in the pan, along with a large pinch of salt; bring to a simmer and simmer for 2 - 3 minutes. Add the fish, basting it with the sauce until coated; simmer until heated through then squeeze the lime juice over the sauce and stir it in. Place the fish in a bowl and spoon the sauce over. Sprinkle with the cilantro and peanuts, if using. Serve with rice noodles, or steamed jasmine rice with a wedge of lime for additional seasoning.