Ingredients to serve 2 to 4:
2 teaspoons vegetable oil
1 cup thinly sliced onion
2 teaspoons curry powder
1 cup light coconut milk (not cream!)
2 tablespoons sugar
1 tablespoon lime juice
1 tablespoon fresh (or bottled) chopped ginger
1 tablespoon fish sauce
1/2 teaspoon chili or tabasco sauce - see Tip 1
1 8-ounce bottle clam juice
1 pd. salmon fillet, skinned and cut into 3/4-inch cubes
6 cups trimmed watercress (2 bunches) - see Tip 2
Tip 1: Thai = garlic, right? ;-) The original recipe does indeed call for 2 tablespoons of bottled minced garlic and 1/2 teaspoon chili paste with garlic for the sauce. Way too much garlic for my taste, if you get my drift. Feel free to use as much garlic as you want to, I'm using as little as I want to - none. :-)
Tip 2: If you can't find watercress or you just don't care much for it, use spinach or arugula instead!
Variation: When adding the sauce ingredients, stir in 1/2 cup of crushed pineapple. Can I quote myself? "Man, this is gooood!" :-)
Preparation (about 30 minutes):
1. Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the onion and curry powder, sauté 4 minutes.
2. Add coconut milk through clam juice. Bring to a boil; reduce heat and simmer 3 minutes.
3. Add fish; cover and cook 4 minutes.
4. Arrange greens evenly over fish (there's no need to stir the greens in); cover and cook 4 mintues or until fish flakes easily with a fork.
Serve with a glass of chilled plum wine ... enjoy!