{"id":10142,"date":"2019-10-04T03:27:57","date_gmt":"2019-10-04T03:27:57","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=10142"},"modified":"2020-11-01T01:43:59","modified_gmt":"2020-11-01T01:43:59","slug":"thai-salmon-red-curry-with-autumn-vegetables","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=10142","title":{"rendered":"Thai Salmon Red Curry With Autumn Vegetables"},"content":{"rendered":"\n
And just like that summer got over. The cloudy rolled in, the temperature dropped some 15 degrees Fahrenheit and within a day or so I see shades of orange and reds on the trees. Autumn has surely arrived.<\/p>\n\n\n\n
I got back from my trip to India a couple weeks back and seems like I also bought the cold my mom had, it took a while, but I surely got sick fortunately it didn’t last long, though did feel pretty crappy for 2 days. Anyways Im all better and back to my normal self.<\/p>\n\n\n\n
Speaking of my trip to India, it was a part business and part spending time with my elderly parents which was nice and relaxing. I also explored some new places to eat. Burmese cuisine this time at a local authentic place and I was deliciously surprised how good it was. I thought it was very different to the typical South East Asian fare that normally gets served at Asian restaurants. I bought some ideas that I’ll share very soon. THINK TEA!<\/p>\n\n\n\n
Now lets talk about this curry. I teamed all the yummy fall veggies like Brussels sprouts, mushrooms, butternut squash with fresh wild salmon in a spicy aromatic red curry. The pairing is simply exquisite, rich creamy spicy just perfect warming meal for these cooler nights ahead. <\/p>\n\n\n\n
This is a generous recipe and can easily serve 4-5 portions, any extra leftover heats up well for the next day so I recommend make the whole thing.<\/p>\n\n\n\n
If you decide on making this recipe I would love to know your experience. <\/p>\n\n\n\n
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Thai Salmon curry with Autumn Vegetables<\/h4>\n\n\n\n
SERVES AT LEAST 4-5<\/p>\n\n\n\n
INGREDIENTS<\/h4>\n\n\n\n
1\u00bd lbs wild fresh salmon preferred (I used coho salmon here<\/li>
4 cloves garlic, minced or grated<\/li>
1 small yellow onion<\/li>
1.5- 2 inch fresh ginger, grated, I like mine very gingery, use less if you\u2019re not used to it. <\/li>
1 lemongrass stalk, finely chopped<\/li>
2-3 tablespoons Thai red curry paste<\/li>
2 cans (14 ounce) light coconut milk or your preferred fattiness <\/li>
1 tablespoon fish sauce or soy sauce <\/li>
\u00bd teaspoon maple syrup<\/li>
12 oz butternut squash diced<\/li>
1 lb Brussels sprouts trimmed and halved<\/li>
4 oz cremini or mixed wild mushrooms, sliced<\/li>
2 green onions sliced <\/li>
juice from 1 lime<\/li>
1\/4 cup fresh cilantro or basil, roughly chopped<\/li>
steamed rice, for serving<\/li><\/ul>\n\n\n\n
INSTRUCTIONS<\/h4>\n\n\n\n
Add the chopped onion, garlic, ginger, lemongrass, green onions and red curry paste along with \u00bd a can of coconut milk to a high speed blender. Blend it to a smooth sauce. Pour this into a sauce pan and bring it to a boil. Simmer and cook gently for 5-6 minutes, until the curry is fragrant.<\/li>
In a separate frying pan dry fry the mushrooms with a little salt and continue to cook it it reduces its moisture. <\/li>
Add diced butternut and Brussels sprouts to the curry and cook it almost tender, about 3 minutes. Add the remaining the coconut milk, fish sauce, and maple syrup. Stir to combine, bring the mixture to a boil, add the salmon slices. Cover and cook 5-6 minutes or until the salmon is cooked to your desired doneness. <\/li>
Remove from the heat and stir in the lime zest, lime juice, cilantro and\/or basil. <\/li>
To serve, divide the rice between bowls and generously spoon the curry with salmon and vegetables over the rice. Top with extra herbs and lime juice. Enjoy!<\/li><\/ol>\n\n\n\n
And just like that summer got over. The cloudy rolled in, the temperature dropped some 15 degrees Fahrenheit and within a day or so I see shades of orange and reds on the trees. Autumn has surely arrived. I got back from my trip to India a couple weeks back and seems like I also…<\/p>\n
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