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Alright, this one I'm going to try and type out the recipe for while it's still fresh here. ^^;



Ingredients:

Salmon
Vegetable oil
Red curry paste
Lemongrass paste
Fish sauce
Coconut milk x2 cans
Curry powder
Onion powder
Garlic powder
Ginger powder
Salt
Shallots
Green onion
Red bell pepper
Yellow bell pepper
Garlic
Fresh Ginger
Thai Basil
Honey
White rice
Crushed red pepper flakes
Butter
2x limes



Prep work is everything for this. Cut the bell peppers into strips and then cut them in half so they aren't as long. Dice 3 cloves of garlic. Cut the shallot in half and slice it into strips. Thin slice the green onions. I used a microplane on the ginger until I had around 1 tablespoon worth. Thinly slice up the thai basil leaves. Put all of these into different bowls and set aside. I cut the salmon into roughly 2 inch wide fillets.

Onto the cooking. Set the oven to broil. I put the salmon on parchment paper on a tray, salted them and let them sit for a short bit, skin side down. At this time you can also start cooking your rice in a pot. Make as little or as much as you want. We usually make at least 2 cups worth with 2 and 2/3 cup of water. Cooking for 17 minutes and letting it sit just as long. Don't forget to salt your rice before it starts to cook. Then in a small skillet put some of the oil, 1 Tb curry powder, 1/2 tsp of onion powder, 1/2 tsp of onion powder, 1/2 tsp ginger powder and 1 Tb honey. Cook together until it is a paste, then spoon across the top of all the salmon. Place into oven for 8-10 minutes. Keep a close eye on it to make sure it doesn't burn. Once it's done, take it out and set it aside. Clean the small skillet, since you will need it later.

Now, in a large skillet you can begin combining everything else. Keep it on medium heat, add some oil and then add the shallots and cook it for a few minutes. Then add the peppers, cooking for a few minutes as well. Then add 2/3 of the garlic, 1/2 of the green onions, ginger, 1 Tb lemongrass paste, 2 Tb curry powder, 3 Tb Red curry paste. Cook it all for a few minutes to help bring the flavor of the spices out. Once that is done add the coconut milk and mix everything together. Then you can add 2 Tb of fish sauce, juice from 1 1/2 of the limes, basil and 2 Tb of honey and mix all that together as well. Don't forget to add your salt. Taste and adjust as needed. Cook for around 15-20 minutes. Making sure to stir frequently so it doesn't burn on the bottom.

You can skip this step if you don't want to add more spice. Otherwise, melt some butter down in the small skillet, add the rest of the garlic and about a Tb of the crushed red pepper flakes. Cook for a few minutes.

Once the curry looks thickened enough, place the salmon into it. Spoon some of it on top of the salmon and let it cook for a few minutes in it.

This is best eaten out of a bowl, but you can use a plate too if you like. Make a mound of rice, top it with your salmon and put as much or as little of the curry on top of it. Then drizzle some of your garlic/spicy butter on top and top with some of your green onions. Enjoy.