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Fragrant Salmon Thai Curry

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Ingredients

4 Salmon fillets
2 tsp Coconut oil
1/2 Red onion, finely minced
1/4 cup Thai yellow curry paste 
2 Tsp Thai red curry paste
2 Tsp Curry powder
400ml Coconut cream
200ml Chicken stock + more to adjust if needed
1/2 stick Lemongrass, cut into segments
4 Kaffir lime leaves
2 1/2 tsp Dark brown sugar
1 tsp Smooth peanut butter
1/2 tsp Paprika
1/2 tsp Freshly ground black pepper
1/2 chip Cherry tomatoes
Ricotta

Fragrant Salmon Thai Curry

  • Medium

Ingredients

Directions

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Steps

1
Done

In a large pot over medium heat, add coconut oil and finely minced shallots, and fry until the shallots are golden browned.

2
Done

Add yellow and red curry paste and curry powder, then cook for another 2 min until fragrant. Add coconut milk, chicken stock, lemongrass, lime leaves, dark brown sugar, peanut butter, paprika and freshly ground black peppers.

3
Done

Keep on a simmer while stirring occasionally. It's ready when you see red fat starting to separate from the sauce (which is what we want), about 40~50 min. Can be made the day before.

4
Done

Roast the salmon fillets in a pan until skin is crispy and golden brown all over but still pink in the centre, place on top of the curry sauce and scatter with a little ricotta.

Serve with rice.

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