Ingredients:
- the other half of that onion, sliced
- thinly-sliced celery, like one big rib or several small ones
- about 1/3 of a bell pepper, whatever color you’ve got
- chopped chili (Thai, habañero, jalapeño, etc.), as much as you like
- about a teaspoon of grated ginger
- 2 cloves chopped garlic
- a spoonful of red curry paste
- 1/2 can coconut milk
- about a teaspoon of honey
- about a tablespoon of lime juice
- maybe 1/2 cup stock – chicken, fish, shrimp, etc.
- about 3/4 pounds of salmon, in chunks or strips
- salt and pepper
Start by softening the onions, celery, and peppers in butter over medium-low heat. A little salt helps the vegetables soften. Once the vegetables look soft, add the garlic, ginger, and chili pepper. When the ginger is stuck to the bottom of your pan, add the paste, honey, lime juice, coconut milk, and stock. Scrape off the ginger and let the mixture simmer a few minutes. Taste the sauce at this point – add salt, chili paste, or hot sauce as necessary. Cut up the salmon in the meantime. I made about 1-inch cubes, but strips might be better because they’d cook faster and get more flavored. They might just flake apart though – my cubes held together pretty well. Toss the salmon in the simmering sauce, putting on a lid for faster cooking. Small chunks or strips of fish will cook very quickly – check a chunk for flakiness after a couple of minutes and every minute after that. Serve it in a bowl, topped with cilantro if you’ve got it and it hasn’t turned into green goo like mine.
