This recipe is just too easy –
Thai Salmon Curry
Prep Time: 30 min | Cook Time: 45 min | Servings: 4 servings | Difficulty: Easy
2 teaspoons vegetable oil
1 4-ounce can or jar yellow curry paste (or less of red paste)
3/4 pound carrots, peeled, cut into 1/2″-thick rounds
1 medium onion, chopped
1 red bell pepper, cut into 1″ pieces
1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2″ pieces
@ 1 lb fish (salmon works) cut in cubes
1 13.5-ounce or 15-ounce can unsweetened coconut milk
Chopped fresh basil and cilantro
salt and pepper and Tony Chacheres to taste
Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
Add potatoes, coconut milk, and coconut can amount of water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until potatoes are tender, about 20 minutes. Season with salt/pepper/Tonys. Add fish and cook for about 5 more minutes until fish is done. Check seasoning again. Divide curry among bowls and top with herbs.