Of late, I’ve been experimenting with curry paste and coconut milk. The following recipe is an example of what comes out of said experimentation. It feeds two adults, a four-year-old, and a one-year-old very well. You will need:
- Red curry paste (I use about a teaspoon; use more if you want more heat)
- Garlic (I use two large cloves)
- Ginger (I use two teaspoons worth of grated ginger)
- Soy sauce
- One tin (400 ml) of coconut milk
- Two handfuls of button mushroom
- One sweet pepper (I use the pointy one, but bell pepper works fine, too)
- 0.3 liters of rice
- 250 grams of salmon
- Cooking oil
- Salt
Wash the rice to get rid of the surface starch. Add to a pot, and add two parts boiling water to one part rice, as well as a pinch of salt. Simmer until tender.
Add oil, curry paste, ginger, ground garlic, and a pinch of salt to the pan, and cook it off for a little bit, to bring out the flavors. While this is heating, roughly cut the mushrooms into slices, and add to the pan. Stir to coat with the curry, before adding the coconut milk, and a couple of dashes of soy sauce. Bring to a simmer, and simmer for ten minutes. While simmering, cut the pepper in two, then slice into sticks. Five minutes in, add the pepper. Dice the salmon.
Add the rice to the pan, simmer for a minute or two, and serve.
This is the basic recipe, which can be varied nearly ad infinitum. Want more spice? Add more curry. Want it to be vegan? Drop the salmon. I’m sure some coriander would be nice, too, and I think it would work well with pasta, too.
Wonders from our little kitchen 