Red Thai Curry with Fennel & Salmon
Fennel and salmon fit perfectly together. Even more when you cook them in a creamy coconut sauce. This Thai curry is a typical during the week meal. Fast, healthy and of course spicy. As most of the Thai currys. If you are not used to spicy food just reduce the amount of red curry paste.
1 blub fennel, trimmed, cored, and sliced thinly lengthwise
250 g salmon filet, skinless, cut in cubes
250 ml coconut milk
1 small onion, quartered
150 ml veggie stock
2 tbs red curry paste
2-3 red Thai chilis, seedless, chopped
1 tbs fish sauce
1 tbs soybean oil
1 tbs palm sugar, grated
1 bunch fresh Thai basil, for serving
Heat oil in a wok or pan. Add curry paste and stir in onion and Palm sugar. Stir fry for 2 minutes. Deglaze with coconut milk, veggie broth and bring to a simmer. On medium heat add fennel and simmer for 5 minutes.
Add salmon, reduce heat and lightely simmer for another 4 minutes until salmon is cooked through. Season with fish sauce and serve with fresh chilies and Thai basil leaves with Jasmine rice.