2 small shallots, chopped
1 large lime, halved
2 lime leaves (optional)
2 cloves garlic, chopped
1 tablespoon ginger root, slivered
13.5 ounces coconut milk (1 can)
1/2 cup chicken stock or vegetable stock
2 tablespoons to 1/4 cup fish sauce or 2 tablespoons soy sauce
1 small jalapeno, chopped (optional)
1 small red bell pepper, chopped
1 1/2 pounds salmon fillet, skinned and cubed
1/2 cup fresh basil coarsely chopped (Thai Basil, if possible)
Preparation time: 20 minutes
Start the water boiling for the rice and cook it while preparing the stew.
In a 4 quart pot, bring the shallots, lime halves, lime leaves, if using, garlic and ginger, coconut milk, chicken stock, fish sauce or soy sauce, jalapeno and red bell pepper to a simmer.
When the bell peppers are tender, cube the salmon in 1-inch pieces and add to the simmering liquids. Taste to see if it needs more fish sauce.
Simmer the salmon gently for about 3-5 minutes, and cut a piece in half to check for doneness. Add basil and take off the heat. Serve over rice.