NOW WE ARE EATING GOOD-- POACHED SALMON IN GREEN CURRY SAUCE---- ENJOY DAN

SALMON IN GREEN CURRY SAUCE with THAI EGGPLANTS AND BASIL


serves 6 by CHEF DAN:



INGREDIENTS:



1 pound salmon fillets, cut into 1-2 inch chunks

1 19 oz can MAE PLOY coconut milk

2 tablespoon green curry paste

1 small eggplant cut into halves, (Thai eggplant if possible)

2 tablespoons fish sauce

2 teaspoons brown sugar

zest of one lime

1 hand full fresh basil, chopped

1 jalapeño pepper, seeded and sliced thin



DIRECTIONS:



1.in a skillet over medium-high heat, add coconut milk.

2.Reduce until cream is smooth and bubbly, about 3-4 minutes.

3.Add curry paste, with frequent stirring, and enjoy the aromas, 3-4 minutes.

4.Bring to a boil and add eggplant, reduce heat and gently simmer for about 10 minutes.

5.Add zest, fish sauce, brown sugar, basil and jalapeño

6.Simmer for a couple minutes.

7.Arrange salmon chunks inside a warming dish with a lid.

8.Bring curry sauce to a rolling boil.

9.Immediately spoon eggplants and sauce over the salmon.

10.Cover for 5 minutes.

11.Serve with jasmine rice.



ENJOY DAN: hallelujah