Thai Curried Salmon and Snap Peas
Spoon 2 tablespoons of the thick cream from the top of the can of coconut milk into a large (10-inch) high-sided skillet. Heat over medium heat until melted. Add curry paste and garlic; cook and stir 2 minutes.Advertisement
Stir in the remaining coconut milk, brown sugar and fish sauce. Bring to boiling.
Add salmon and snap peas. Gently simmer for 5 minutes, uncovered, or until salmon flakes, gently stirring once halfway through cooking. Stir in basil and lime juice. Serve with rice.