Cari trey meas nung juuk.
(Green curry salmon with lotus shoot.)
Spicy hot green curry salmon with boiled lotus shoots is absolute delicious Khmer Krom country food. Back home, our people use practically any fish available for this recipe.
- Ingredients :
- 2 Tablespoons vegetable oil
- 1 lb Salmon fillet, cut chunks
- 2 Cloves garlic, minced
- 1 Yellow onion,chopped
- ¼ Cup minced fresh or frozen lemon grass
- 1 Canned green curry sauce
- 1 Cup coconut milk
- 3 Cups water
- 8 oz. Boiled lotus shoot, rinsed well with cold water, drained
- 1 Tablespoon fish sauce
- 1 Tablespoon sugar
- Procedures :
Pre-heat a large wok or skillet.
When wok is hot, add oil and fish, pan fry fish till it lightly brown on both sides.
Add garlic, onion, lemon grass, and green curry sauce, stirs well.
Add coconut milk, water and lotus shoot, stirs well.
Seasoning with fish sauce and sugar, and simmering in low heat for 20 minutes or till fish tender.
Serve hot with rice, or with Italian or French bread, or with noodles.
Copyright by Mylinh Nakry.