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1 1/2 c. basmati rice
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2 1/4 c. water
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1 1/2 ounce unsalted butter
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4 c. julienned cabbage - (loosely packed)
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2/3 c. julienned cucumber
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1/3 c. cilantro leaves
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1/3 c. mint leaves
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1 tsp soy sauce
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1 Tbsp. rice wine vinegar
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4 1/2 tsp peanut oil
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2 1/4 tsp chopped garlic
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2 1/4 tsp chopped peeled ginger
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1 1/2 tsp coriander seeds cracked
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1 Tbsp. curry pwdr
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1 Tbsp. Thai red curry paste (available in Asian markets and in the ethnic food section of some supermarkets)
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1 Tbsp. paprika
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1 tsp grnd cumin
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2 1/2 c. coconut lowfat milk
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5 Tbsp. tomato puree plus
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1 tsp tomato puree
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4 1/2 tsp soy sauce
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3 Tbsp. brown sugar
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1/2 c. roasted peanuts coarsely minced
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6 x salmon fillets, 3/4" thk - (6 ounce ea)
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1 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
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