Thai Red Curry Salmon With Snow Peas Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Dried linguine,
Coconut milk,
1/2 lbs: Salmon fillet,
1 tbsp: Thai red curry paste,
1/4 lbs: Snow peas,
3/4 tsp: Salt,
1 can: , (13 1/2 oz) unsweetened
Directions:
1. Cook the linguine in a large pot of boiling, salted water until
tender but still firm, 7-9 min. Drain well.
2. While the pasta is cooking, cut the salmon into 1-inch pieces.
Remove the stems and strings from the snow peas.
3. In a large frying pan, bring the coconut milk to a gentle boil over
medium-high heat, stirring often. Reduce heat to medium; add the curry
paste and salt, mashing the curry paste and stirring to dissolve it
in the coconut milk. Simmer until thickened and well blended, about 4
min.
4. Add the salmon and cook 2 min, stirring gently to coat with the
sauce. The salmon should be opaque. Add the snow peas and cook 1 min.
Add the 0pasta and toss well.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 86
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
tender but still firm, 7-9 min. Drain well.
2. While the pasta is cooking, cut the salmon into 1-inch pieces.
Remove the stems and strings from the snow peas.
3. In a large frying pan, bring the coconut milk to a gentle boil over
medium-high heat, stirring often. Reduce heat to medium; add the curry
paste and salt, mashing the curry paste and stirring to dissolve it
in the coconut milk. Simmer until thickened and well blended, about 4
min.
4. Add the salmon and cook 2 min, stirring gently to coat with the
sauce. The salmon should be opaque. Add the snow peas and cook 1 min.
Add the 0pasta and toss well.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 86
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp