Island Salmon & Vegetables with Red Curry Sauce
Island Blend • Cozumel Blend
Ingredients
| 2 cups | Jasmine rice, uncooked |
| 4 cups | Water |
| 8 cups | Cozemel Blend, frozen |
| 4 (6 oz. each) | Salmon filet |
| 2 Tbsp. | Olive oil |
| To taste | Salt and pepper |
| 1 (14 oz.) can | Coconut milk (not lite) |
| 1 to 1 ½ tsp. | Red curry past |
| 2 Tbsp. | Brown sugar |
| 2 Tbsp. | Vietnamese sauce |
| ¼ cup | Chicken broth |
| 1 Tbsp. | Cornstarch |
| 1 Tbsp. | Regular or Thai basil, sliced |
Directions
- Prepare rice; set asside and keep warm.
- Steam Cozumel Blend; cover and keep warm.
- Sauté fish in olive oil. Season with salt and pepper; keep warm.
- While fish is cooking, prepare curry sauce. Pour coconut milk into sauce pan. In seperate bowl, whisk together curry paste, brown sugar, fish sauce, chicken broth and cornstarch. Add to coconut milk. Simmer until sauce thickens; turn off heat. Add basil. Keep sauce warm.
- To plate: Place 1 cup rice onto plate; top with 2 cups vegetables, salmon filet, ½ cup curry sauce.