Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Thai Ginger-Lime-Coconut Salmon With Chanterelle Mushrooms
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- #114804
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 teaspoon peanut oil
1/2 teaspoon sesame oil
1 pound salmon, skin and bones removed and cut into 1-inch chunks
8 chanterelle or shiitake mushroom caps, cleaned and sliced
1/2 cup finely sliced leek
1/2 red bell pepper, seeded and cut in julienne strips
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 teaspoon red curry paste (available at an Asian market)
1 cup coconut milk
1 cup loosely packed spinach leaves, washed well
1/4 cup coarsely chopped fresh basil
1 tablespoon coarsely chopped fresh cilantro
directions
Heat the oils in a wok or saute pan. Add the mushrooms and leeks and cook for 3 minutes, or until softened.
Add the ginger, the garlic and the green onions. Stir in the curry paste and the coconut milk. Bring to a simmer and stir in the salmon. Cook for 3 minutes more.
Add the spinach, basil and cilantro. Simmer for 1 minute.
Serve over steamed jasmine rice. Garnish with whole basil leaves.
added by
sweetmadison1975
nutrition data
Nutritional data has not been calculated yet.
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