Tuesday, November 15, 2011

Winter Melon with Salmon Curry

One of my colleagues at work brought a small Winter Melon to show me and was saying that his (Asian) neighbor gave him but he didn’t know what it was.  I told him of how he can cook with Winter Melon – It can be stir-fry or make soup.  But seems like he wasn’t sure or he’s just simply not convinced about what I’ve told him!  So, he gave it to me, and of course, I am pretty much familiar to Winter Melon and know exactly what to do with it. And here is the result.  Quick and easy – nothing is complicated.

Winter Melon with Salmon Curry
Winter melon cut in chunk
Salmon cut in pieces
2 tbsp Red Curry paste
1 8oz can coconut milk
2 tbsp fish sauce
1 tbsp sugar
1 medium jalapeno chili sliced and Thai Basil

1. Pour half a can of coconut milk into the wok or pot or pan – or whatever you have – on the medium heat.
2. When coconut milk start the bubbles, add red curry paste, stir and mix well together
3. Add the rest of coconut milk and the rest of the ingredients, except Thai basil
4. Cover the wok or pot or pan but stir occasionally to prevent the bottom getting burn.
It will take about 5-7 minutes until everything is cooked well.  Turn off the heat and add Thai basil.  Serve on top of white or brown rice or noodles as your desire. 


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