© 2008 eleanor hoh

As you know, I don't measure or write recipes but used my same no-recipe approach to make this simple curry or rather CurrySimple!  CurrySimple is an all-in-one pouch that includes Thai curry paste, fresh coconut milk, fish sauce as well as garlic and ginger.  See Partners for more details on this new and exciting partner.

This is so easy, you'll wonder why you pay a fortune to eat Thai curry in a restaurant, plus this CurrySimple is so fresh and authentic tasting.  I find many Thai restaurants in Miami, like Chinese restaurants, tend to be very generic - bamboo shoots, red bell pepper, onion, that's it. 

I used ingredients which I already had in my fridge and this is the best way to make dinner.  No wasting or having to run out and buy more ingredients specifically for a recipe.  My choice of veggies were a PERFECT combo.  I like to cook a batch of Quinoa so I can have either hot with dinner or cold with salads, it's a great protein addition for vegetarians. 

TIP:  A great lunch idea - very often, I would cook more protein so I can have for lunch next day. 

Ingredients:

CurrySimple Gourmet Green Curry Sauce (spicy)

2 Chinese eggplants

1 red bell pepper

Handful of asparagus

1 root turnip

1 bowl of cooked Quinoa

4 Salmon fillets cubed and wiped dry

(see TIP below for freezing that makes it taste like FRESH!)

Method:

1.  Heat your cast iron wok till first wisp of smoke appear, squeeze 3 swirls of canola oil, add G & G (garlic and ginger), add your favorite veggies.  In my case, thick julienne strips of Chinese eggplant, red bell pepper, root turnip and handful of asparagus.  Cook till just tender and near end of cooking, I added the Quinoa and fried till warmed through and plated.  Notice you probably don't need to wash out your wok.  If you do, a swish under hot water will do it. 

2.  Heat your wok again till smoke appear, squeeze 4 swirls of canola oil, add G & G. (Notice same stir fry process).  Now add cubed salmon, let them sear on one side before flipping and stir frying them.  As soon as you flip them and swish around a bit, they are ready, don't overcook as salmon tend to get dry.  Plate with veggies. 

3.  Tear open CurrySimple pouch and pour just enough to cover salmon and veggies.  I don't like too much sauce.  Wow, that was so EASY and tasted really YUMMY.  There was enough leftover for lunch the next day.  I put leftover sauce into a zip loc bag and refrigerated, then made veggie curry next day with chick peas.

I know you'll love it.  Great party dish to serve a lot of people.   

TIP for freezing fish so it will taste fresh!  A Costco fishmonger gave me this wonderful tip to prevent freezer burn.  It also won't dry out your fish and change its texture.  Put a little cold water in a zip loc bag and slide your fish fillet in so it just covers the fish (you don't need a lot because it will take longer to defrost.)  

In Asia, we like to eat our fish so fresh that they are still swimming in the tank right before we buy it and we eat it THAT DAY!  But, that's not possible in most places.  At Costco, the fillets are HUGE, so I cut them into portions and freeze them.  Asians would frown on this method but I found this "freezing with water technique" really preserves your fish so it's like fresh!  I've told many of my Asian friends and they love it, try it.

CurrySimple Salmon Salad

For lunch, we usually have salad with a bit of protein like stir fried toufu.  I usually buy a bag of Spinach and a box of ready washed, ready mix of salad veggies with lettuce, strips of peppers, sliced cucumber, radishes and cherry tomatoes, so convenient and practical for lunch.  I tossed this salad with my dressing and had it with the leftover salmon curry.    

For salad dressing, I usually make my own from scratch with a few ingredients, put in a glass jar and shake it all up (on Ho Wok Mei dvd, there's Sesame dressing I made for Summer Noodles party dish).  I also like Annie's Goddess dressing or Shitake Sesame Dressing, Newman's or Makoto Ginger Dressing. 

The proportion of oil to vineger (or lime) is two to one.

Simple salad dressing, shake up in glass jar :

Olive oil + just a dash of Sesame oil 

Mix of fresh lime juice / red wine vinegar / rice wine vinegar

San-J tamari or salt

Good mustard

Ground black pepper

Crushed clove of garlic 
(for a little more spice,  add Ocho Rios Jerk Seasoning or Lingham’s Hot Sauce).