This recipe comes from Nit Bynum. Originally from Thailand, she runs a catering business. We met her at Davis Bynum winery in in Sonoma County, California. We were privileged to enjoy a luncheon she prepared at the winery. Her husband is Hampton Bynum, General Manager of the winery.


2-3 serving portion-size pieces of salmon 2 tablespoons tapioca starch
1 cup coconut milk 1 teaspoon red curry (add more for more heat)
1 tablespoon chopped rhizome (kra chai) 2 teaspoons fish sauce
2 teaspoons sugar ╝ cup sliced red bell pepper
3 sliced kafir lime leaves 10 Thai basil leaves

Crisp the basil leaves by heating oil in a pan or wok to very hot (but not smoking) and quickly frying the leaves for a brief few seconds, removing quickly and draining.

Lightly flour the salmon with the tapioca starch on all sides. Place the salmon in the frying pan or wok and sautÚ over medium heat. Cook until the salmon turns orange with slightly browned edge. Salmon cooks relatively fast, so it is important to turn the salmon frequently while cooking to not brown too much.

Pour the coconut milk into another pan and cook it until it separates, with the oil rising to the surface. Add the red curry paste and continue cooking until you can smell the curry. Add the fish sauce and sugar, continuing to cook until the mixture thickens and gets sticky. Add the red pepper, remove and pour over the salmon on individual plates. Garnish with the kafir and crisped basil leaves and serve immediately.