Until one day, I had the courage to try it again at my favourite Thai restaurant. And I was amazed how delicious it suddenly tasted. That's when I decided that I would try cooking with coconut milk myself.
To cut a long story short: Today's meal is a variation of Thai-curry.I used fresh salmon because it tastes better than the frozen, packaged one.
The sauce is made of red Thai-curry paste (I only used 1/2 teaspoon, because the paste I have is really really hot!) tomato puree, ginger and coconut milk. The amounts which you wanna use of every product depends on your paste and your liking. This time I used less paste because last time I took 3 teaspoons and I felt like my insides were on fire, I can tell! However, if your paste isn't as strong as mine, go on and use more. :)
The ginger isn't absolutely necessary but it adds a nice taste. (Which reminds me of the times when I hated ginger lol)
First, season and fry the salmon, then take it out and put the mini cubes of ginger into the pan. Mix the paste with some tomato puree and 1 tablespoon of coconut milk, then add it to the ginger. Use more tomato puree+coconut milk until you feel it suits you.
Cook the red pepper in the microwave (I swear it's so much faster, takes only 2 minutes!) and add them to the sauce, but make sure the leftover water stays out. Put the fish back into the sauce to keep it warm.
Basmati rice or any other asian rice with long! grains is the best side dish for this meal. Add a little bit of butter after cooking it, season it with whatever you like.
Unfortunately, I had to take simple Uncle Benz rice, because I ran out of Basmati rice and I was too stupid to check whether there was still some in my cupboard, when I left for the supermarket today...
Anyway, enjoy!
~Vail~
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