Kona Kampachi with Thai Red Curry Sauce, Cabbage Salad, and Jasmine Rice

whatdidyoueat.typepad.com

Janine Gatti

1 Cup Jasmine rice cooked according to directions or in a rice cooker

subheading: The salad:

About 2 cups of thinly sliced cabbage

½ of a peeled thinly sliced cucumber

2 Tablespoons chopped cilantro

2 Tablespoons chopped mint

½ teaspoon soy sauce

2 teaspoons rice vinegar

subheading: Curry Sauce:

2 teaspoons oil

1 teaspoon minced garlic

1 teaspoon minced, peeled ginger root

1 teaspoon coriander seeds, cracked or pounded in a mortar and pestle

1-½ teaspoons Thai red curry paste

1-½ teaspoons paprika

½ teaspoon cumin

1 ¼ cups coconut milk

2 Tablespoons, plus 2 teaspoons tomato paste

2 teaspoons soy sauce

1 tablespoon, plus 1 ½ teaspoons packed brown sugar

4 Kona Kampachi fillets--about 6 ounces each ( You can substitute salmon)

1 Tablespoon olive oil

salt and fresh pepper

1 Tablespoon coarsely chopped peanuts

Directions at whatdidyoueat.typepad.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer