by Michael Hatcher | Jul 4, 2019 | Guest Recipes, Recipes, Savoury Recipes, Seafood Recipes, Season 4
Salmon Red Curry Karen Chan Ingredients: ½ jar Valcom Red Curry Paste6 Thai eggplant, quartered1 salmon filet, skin on, 200 g6 pieces of lychees from UFC Lychees in Syrup, drained (set aside juice for cooking)1/2 cup juice from UFC Lychees in Syrup1 cup TCC Premium...
