吃奶呻吟打开双腿做受视频
- 1.5 lb salmon, skin removed, cut into 2-inch chunks (or 4 fillets)
- 1 tbsp neutral oil, plus more as needed
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2–3 tbsp Thai red curry paste (to taste)
1 can full-fat coconut milk (13.5 oz / 400 ml) - 1
tbsp fish sauce (or tamari) - 1 tsp brown sugar or honey
- 0.5 lime, juiced (plus wedges for serving)
1 red bell pepper, thinly sliced 1 cup snap peas (or 2 cups baby spinach) - 1–2 tsp white miso (optional, for Coconut Miso variation)
Thai basil or cilantro, for garnish - sliced scallions, for garnish
- red chili, optional garnish
- jasmine or brown rice, for serving
Equipment
- 12-inch skillet
- Wooden spoon or spatula
- knife and cutting board
- mixing bowl
- Instant-read thermometer
Method
- Heat oil in a wide skillet. Season salmon with salt and pepper; sear 1–2 minutes per side until browned and 120–125°F (49–52°C). Transfer to plate.
- Add garlic and ginger; cook 30 seconds. Stir in red curry paste; fry 30–60 seconds.
- Whisk in coconut milk, fish sauce or tamari, and sugar; simmer 2–3 minutes. Add miso now if making the miso variation.
- Add red bell pepper and snap peas or spinach; simmer 2–3 minutes until just tender.
- Stir in lime juice; return salmon to sauce and warm 1–2 minutes to 125–130°F (52–54°C).
- Serve over jasmine or brown rice. Garnish with Thai basil, scallions, and chili.