Thai red curry salmon with snow peas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dried linguine |
| ½ | pounds | Salmon fillet |
| ¼ | pounds | Snow peas |
| 1 | can | (13 1/2 oz) unsweetened |
| Coconut milk | ||
| 1 | tablespoon | Thai red curry paste |
| ¾ | teaspoon | Salt |
Directions
1. Cook the linguine in a large pot of boiling, salted water until tender but still firm, 7-9 min. Drain well.
2. While the pasta is cooking, cut the salmon into 1-inch pieces.
Remove the stems and strings from the snow peas.
3. In a large frying pan, bring the coconut milk to a gentle boil over medium-high heat, stirring often. Reduce heat to medium; add the curry paste and salt, mashing the curry paste and stirring to dissolve it in the coconut milk. Simmer until thickened and well blended, about 4 min.
4. Add the salmon and cook 2 min, stirring gently to coat with the sauce. The salmon should be opaque. Add the snow peas and cook 1 min.
Add the 0pasta and toss well.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 86
Submitted By DIANE LAZARUS On 12-29-95
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