Supplies

  • 1 cup coconut milk
  • 3 TBSP lime juice
  • 2 tsp fish sauce
  • 1 1 /2 TBSP soy sauce
  • 2 cloves garlic, minced
  • 1 1/2 TBSP thai red curry paste
  • 1 inch piece ginger, minced
  • 4 (oz) salmon filets
  • 1 cup snow peas
  • 1 red bell pepper thinly sliced
  • 1 carrot, julienned
  • 3 scallions, sliced
  • 1/2 cup cilantro leaves, plus more for garnish
  • 8 thai basil leaves
  • Jasmine rice for serving

Passo a passo

  1. Whisk together the coconut milk, lime juice, fish sauce, soy sauce, garlic, curry paste and ginger.
  2. Place salmon in a shallow dish and pour sauce over.
  3. Marinate in the fridge for 1 hour.
  4. Preheat oven to 400.
  5. Place each salmon in the center of a 16 inch parchment circle.
  6. Divide vegetables, and herbs over the salmon.
  7. Add three tablespoons of marinade to each piece of salmon.
  8. Fold over the edges of the parchment along the perimeter to seal and form a pouch.
  9. Bake for 12 minutes. Serve with rice.