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Salmon-Fennel Red Curry

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Salmon-Fennel Red Curry

Ingredients

  • 1 (14-ounce) can full-fat coconut milk
  • 1/4 cup thai red curry paste (more or less to taste)
  • 2 pounds skinless salmon fillets, cut into 2-inch cubes
  • 1 large bulb fennel, trimmed, cored, and sliced thinly lengthwise (about 1 1/2 quarts)
  • 1 teaspoon granulated sugar (more or less to taste)
  • 2 tablespoons fish sauce (more or less to taste)
  • 2 to 3 jalape単o or serrano peppers, sliced (optional)
  • 1/2 cup thai basil leaves
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Published 2014-09-09 18:54:07 (2 years ago).

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