Recipes

• Homemade Coconut Milk
• 1 tablespoon red curry paste
• 1/4 to 1/2 cup fish sauce
• 1 tablespoon organic whole sugar
• 12 ounces fresh salmon or similar firm-fleshed fish
• Several fresh basil leaves (optional)
• 1 cup cooked brown, black or red rice (optional)
• 2-3 bunches spinach, steamed (optional)

1. In a wok or large skillet, heat coconut milk over medium heat. Add curry paste and stir constantly. Simmer until paste is dissolved. Add fish sauce and sweetener and cook for 1 minute.

2. Place salmon into the mixture and simmer while spooning mixture over fish. Cook for 8 minutes or until fish is completely done (opaque in center).

3. Garnish with fresh basil leaves, as desired.

4. Serve over brown and wild rice or steamed spinach. Suggest: 1/4 cup rice per serving.

Serves 3-4.