Ingredients

The following ingredients have 4 Servings
  • 1 lb (450 g) salmon (, skin on & cut into 4 fillets)
  • Pinch of salt
  • 1 teaspoon vegetable oil
  • 2 teaspoons vegetable oil
  • 3 tablespoons green curry paste ((*Footnote 1))
  • 1 can (13.5 oz/ 382 g) coconut milk
  • 1/2 cup chicken stock
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 1 cup green beans (, trimmed and cut in half)
  • 1 small Japanese eggplant (, halved & cut into half-inch chunks)
  • 6 basil leaves (, sliced)

Instruction

  • In a large skillet or a wide saucepan add the 2 teaspoons of oil and heat over medium heat until warm. Add the curry paste. Cook and stir to release the fragrance, about 1 minute.
  • Add the coconut milk, chicken stock, fish sauce, and sugar. Stir to combine everything. Taste the mixture and adjust the fish sauce and sugar to your preference. (*Footnote 1)
  • Bring the broth to a boil, then lower the heat to medium-low to reduce it to a simmer. Cook until the curry is mostly thickened, 10 minutes.
  • While the broth simmers, sprinkle a pinch of salt evenly onto both sides of the salmon. Add the remaining 1 teaspoon of oil to a separate pan over high heat until it is just smoking. Place the salmon, skin-side-down into the hot pan. Cook until the skin is brown and crisp, about a minute. Once done, transfer the salmon to a big plate and set it aside.
  • Once the broth is reduced, add the green beans and eggplant. Stir to mix well. Continue to simmer for another 4 minutes.
  • Arrange the vegetables to create 4 wells, about the size of the fillets. Place the cooked salmon skin-side-up in the wells. Simmer for another 2-3 minutes, until the salmon is just cooked through.
  • Remove the pan from the heat and add the basil leaves.
  • Serve hot over steamed rice as a main dish.