| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
Thai |
|
4 |
To 6 |
INGREDIENTS
| 700 |
ml |
Coconut milk |
| 2 |
|
Stalks lemon grass; cut on the bias |
| 1 |
|
Crushed coriander root |
| 1 |
|
Knob Thai ginger [Galangal]; peeled and finely sliced |
| 1 |
|
Crushed clove garlic |
| 1/2 |
pn |
White sugar |
| 400 |
g |
Salmon; cut into 2.5 cm cubes |
| 3 |
tb |
Fish sauce (up to 4) |
| 3 |
|
Limes; juice of (up to 4) |
| 6 |
sm |
Crushed chilles [prik kii nu suwan] |
| 8 |
|
Kaffir lime leaves |
|
|
Steamed jasmine rice |
INSTRUCTIONS
In a medium saucepan infuse 700ml coconut milk with 2 stalks lemon grass
cut on the bias, 1 crushed coriander root, 1 knob Thai ginger [Galangal]
peeled and finely sliced, 1 crushed clove of garlic and a pinch if white
sugar . Bring to the boil then throw in 400g salmon, cut into 2.5 cm cubes
. poach one minute then stir in 3-4 tbsps fish sauce, juice of 3-4 limes, 6
small crushed chilles [prik kii nu suwan] and 8 kaffir lime leaves. remove
from heat and serve with steamed jasmine rice. It should be soupy and taste
sour,salty and hot.. poultry, mushrooms or ocean trout can be substituted
for the salmon... serves 4-6
Chef David Thompson source:-newspaper clippng 5 + yrs old Possibly Sydney
Morning Herald Posted to CHILE-HEADS DIGEST V4 #017 by lukasz
<lukasz@midcoast.com.au> on Jul 16, 1997
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”