Ingredients

4 5-1/2 oz Salmon fillets
1 tbsp Vegetable oil
1 tsp Soy sauce
2 c Jasmine rice
4 c Water
Thai Curry Sauce:
1 Shallot, sliced
1/2 tbsp Chopped fresh ginger
2 cloves Garlic, chopped
1 tbsp Vegetable oil
1/4 c White wine
1/2 tsp Thai red curry paste (more if you like it hot)
1 tsp Fish sauce
1 can (400 ml) cocunut milk
Salt to taste
Mint
Basil Sprigs
Stir Fried Vegetables:
Thinly sliced red pepper, cabbage, carrot, celery, mushrooms, onion, garlic and bok choy, about 8 c total, pre-cooked
1 tsp Chopped fresh ginger
2 tbsp Vegetable oil
2 tbsp Soy sauce

Description

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