"Alan Titchenal created this recipe with his wife, Joannie Dobbs, who’s also a certified nutrition specialist. Titchenal is a professor of nutrition at the University of Hawai'i at Manoa and has been Island Scene’s nutrition adviser for 20 years."
1 lb. kabocha, peeled (optional) and cubed (1⁄2 to 3⁄4 inch)
1⁄2 cup water
12 oz. salmon, skinned, deboned, and cut into bite-sized pieces
Thai basil leaves for garnish
Sauce
1⁄4 cup water
2 Tbsp. reduced-sodium shoyu, or to taste
2 Tbsp. yellow Thai curry paste
3 Tbsp. creamy or chunky peanut butter
In a small bowl, whisk sauce ingredients together until well blended. Set aside.
Place kabocha and water in a large skillet and bring to a boil. Reduce heat, cover, and cook until almost done, about 5 minutes. Layer salmon pieces on kabocha, cover, and simmer until salmon is cooked, about 3 minutes. Add sauce and stir gently to combine. Garnish with Thai basil. Makes 6 servings
9 comments:
LOL. Must have not been to your taste because you usually say when you like it.
I mean kabocha, yummmmm! Salmon, yummmmm!
Kabocha and salmon, ummmmm.....no match!
V
That looks onolicious.
Izsmom
V, too funny!! You're exactly right. Had good Thai curry taste, but kinda neva match. LOL.
Interesting recipe. Usually with Thai curry you cook the curry paste first. I know Alan and Joannie quite well. They used to be strict vegetarians but now eat fish, sometimes chicken. They would always bring Thai food (takeout) to our gatherings. Not sure if I want to try this one...
I’m not a kabocha fan but I do love curry and salmon!
still looks good!
what's the green garnish??
ummmm...salmon and kaboch t o g e t h e r ?????
Aunty, it was hard for me when I tried to go the vegetarian route. I give them credit.
Susan, I like kabocha.
Kat, yah!
Chet, it's basil.
Dd, LOL, nice try but. . . .
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