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Salmon Coconut Milk Curry (Thai Salmon Curry)
Ingredients
  • 4 Salmon fillets (skin-on or skinless) about 125g each
  • 400 g coconut milk
  • 1 tablespoon brown sugar
  • 2 tablespoon olive oil sub with any other flavourless oil of choice
  • 1½ tablespoon red thai curry paste
  • 2 large garlic cloves minced
  • 1 tablespoon ginger minced
  • ½ tablespoon lemon grass I used dried lemongrass for this recipe substitute with fresh one.
  • 1 tablespoon each of soy sauce and Worcestershire sauce I used both ingredients to substitute for (1 tbsp) fish sauce since I didn’t have any on hand.
  • Salt and pepper to season the salmon
  • 2 fresh chilies
  • Parsley to serve
  • 1 Lime juice and lime zest
Steps
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