I've been in the mood for curries lately, and this one fit the bill the other night. It's fast, it's full of flavor, and it's helping me use up that jar of Patak's Tandoori Paste in the fridge!
Seriously though, we loved it; Jake especially. He greedily snarfed down three helpings, then laid claim to the leftovers.
Wow, Jamie. This one is GOOD!
Adapted from Jamie's Food Revolution
1 cup basmati or wild rice
3/4 lb salmon fillet, skin off and bones removed, cut into 1 inch chunks
handful of unsalted shelled peanuts, whirled up in your food processor to small bits
1 clove garlic, minced
thumb sized piece of fresh ginger, minced
1 fresh red chile, seeded and chopped (the seeds make it spicy. I omit them)
small bunch of fresh cilantro, chopped
vegetable oil
1 heaped tablespoon of Patak's tandoori paste
a handful of snow peas
1/2 a 14 oz can of coconut milk
handful of bean sprouts
1 lime
Cook rice according to the package instructions. Meanwhile, put a wok or fry pan on high heat and add some oil to the pan. When it's good and hot, start cooking up your ginger, garlic, and chile. Move it around to keep the garlic from burning. Add the curry paste and continue to stir and cook for another 30 seconds.
Throw in your cubed salmon and stir for about a minute, then pour in your coconut milk and add the snow peas. Cook together for a bit longer until the fish is cooked through, then taste and see if you need to add any seasonings.
To serve, top your rice with some of the salmon stir fry, then sprinkle on the bean sprouts, cilantro, and bits of peanut. Serve with lime wedges to squeeze over top.
Serves 2
