Salmon Fennel Red Curry Recipe
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 jalapeño or serrano peppers, sliced (optional)
- 1/2 cup Thai basil leaves
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