How to make it

  • Heat the oils in a wok or sauté pan. Add the mushrooms and leeks and cook for 3 minutes, or until softened. Add the red bell peppers, ginger and the garlic and stir-fry for 1 minute more. Stir in the curry paste and the coconut milk. Bring to a simmer and stir in the salmon. Cook for 3 minutes and gently fold in the lime juice, spinach, basil and cilantro. Season with fish sauce.
  • Serve over steamed jasmine rice. Garnish with whole basil leaves.

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  • luisascatering 11 years ago
    I think this sounds fantastic!
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  • 22566 11 years ago
    Well...this would be a...yes!
    Kind Regards
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