Green Curry Salmon

Featured by Highway 12 Vineyards & Winery in the Gold Wine Club.


2 cups jasmine rice
1 Tbs. vegetable oil
1 Tbs. minced ginger
1 Tbs. Thai-style green curry paste
½ red bell pepper, julienned
1 14-oz. can unsweetened coconut milk
½ cup chicken broth
3 Tbs. fish sauce
1 Tbs. lime juice
2 tsp. sugar
2 lbs. filleted salmon, skinless, cut into 1-inch cubes
6 green onions, thinly sliced
1 15-oz. can Asian straw or button mushrooms, sliced
1 8-oz. can sliced bamboo shoots, drained
Cilantro for garnish


Cook rice according to directions and keep warm. While rice is cooking, heat oil in a wok or large deep-sided skillet over med-high heat. Add ginger and curry paste and cook, stirring for 2 minutes. Add the bell pepper, coconut milk, broth, fish sauce, lime juice, and sugar. Bring to a boil and cook until reduced by half. Add the salmon, green onions, mushrooms, and bamboo shoots. Bring to a boil, then reduce heat to low and simmer until salmon is just cooked through — about 5 minutes.Transfer to a serving bowl and garnish with cilantro. Serve over rice. Enjoy with a glass of Highway 12 ‘Napa Valley’ 2008 Chardonnay.

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