26397 Salmon with Red Curry-Coconut Sauce 4 to 6 servings Thu Oct 01 04:48:00 -0700 2009 Thu Oct 01 07:41:31 -0700 2009 Thai Licensed http://www.chow.com/recipes/26397 Thu, 01 Oct 2009 14:41:31 GMT Grilled fish with classic Thai ingredients Grilled fish with a classic Thai curry sauce. The sauce for this recipe features some classic Thai ingredients, including coconut milk and red curry paste. The cream that rises to the top of chilled coconut milk contains a good amount of oil, so use it to fry the curry paste, releasing its spicy flavors, before adding the rest of the milk and the other sauce ingredients.

Prep time: 25 minutes

Way to grill: Direct high heat (450° to 550°F)

Grilling time: 3 to 6 minutes

Special equipment: 12 bamboo skewers, soaked in water for at least 30 minutes

]]>
  • Scoop 1/4 cup coconut cream from the top of the chilled coconut milk and transfer it to a small saucepan. Place over medium heat and bring to a boil. Add 2 tablespoons of the curry paste and cook, stirring constantly, until very fragrant, 3 to 5 minutes. Stir the remaining 1 cup coconut milk to achieve a smooth consistency, and then slowly incorporate it into the curry paste mixture. Add the fish sauce, soy sauce, and sugar. Bring to a boil, stirring constantly, and then adjust the heat to maintain a simmer. Cook, stirring frequently, until thickened to a thin sauce consistency, 5 to 10 minutes. Set aside.
  • Prepare the grill for direct cooking over high heat.
  • Remove any remaining pin bones from the salmon fillet. Cut the fillet into 3/4-inch-thick slices. Thread them onto skewers.
  • In a small bowl, combine the remaining 1 1/2 tablespoons curry paste with the oil and generously brush the salmon with the mixture. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until you can lift them off the cooking grate with tongs without sticking, 2 to 4 minutes. Turn the skewers and cook them to your desired doneness, 1 to 2 minutes for medium. Reheat the sauce and pool it onto a serving dish or divide evenly among individual plates, top with the salmon, and scatter the scallions over the top. Serve warm.
    • ]]>     http://www.chow.com Jamie Purviance 50 Main 11 1 1/4 cups chilled coconut milk, divided

    ]]>     148 3 1/2 tablespoons Thai red curry paste, divided

    ]]>     593 1 tablespoon fish sauce

    ]]>     1 tablespoon soy sauce

    ]]>     298 1 1/2 teaspoons light brown sugar

    ]]>     539 1 skinless salmon fillet, about 2 pounds

    ]]>     2 tablespoons vegetable oil

    ]]>     54 2 tablespoons finely chopped scallion

    ]]>     29579 jamie purviance 29907 weber's way to grill 644 summer 6254 pescatarian 305 grill 640 tropical 7306 weeknight 1054 barbecue 6197 barbeque 833 bbq