curry Archives - Taste With The Eyes

Crispy Skin Salmon, Spicy Coconut Curry

Salmon, Salsa Roja Coconut Curry

Crispy Skin Sockeye Salmon
Spicy Coconut Curry
Brown Basmati, Roasted Peanuts, Scallion, Cilantro

This piquant SALMON FUSION dish really packs in the flavors! It is an amalgamation of exotic Indian/ Thai/ Mexican elements featuring wild-caught sockeye from the pristine waters of Alaska, and then served on English dinnerware to boot! It’s a very tasty, almost effortless Global-Style dinner with a complex flavor profile and easy prep…

Crispy Skin Salmon, Spicy Coconut Curry Recipe

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Thai-Style Cod, Panang Curry

🌸🌿 Thai-Style Pan-Seared Pacific Cod 🌿🌸
Panang Curry, Fried Basil
Bell Peppers, Onion, Ginger, Peanuts, Coconut, Lime

Panang Curry, with its savory blend of shrimp paste, Thai chilies, and aromatics such as lemongrass, kaffir lime, and galangal is heavenly when paired with Wild Alaska Pacific Cod. Cod is a very pleasant fish with a slightly sweet, mild clean taste and a lean flaky texture.

Together, the result is a delightful dish that is just bursting with flavors. Bell peppers, onion, and ginger form the vegetable base; where roasted peanuts add crunch and nuttiness; a drizzle of coconut milk adds creamy tropical notes; and a squeeze of lime adds that sour punch.

The best part is plenty of fried basil leaves, adding shattering herbal notes. Jasmine rice is served on the side to sop up what might be left of that exotic fragrant curry.

Thai-Style Cod, Panang Curry

🌸🌿 Thai-Style Cod, Panang Curry Recipe 🌿🌸

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Crispy Duck Panang

We recently had an extraordinary dinner at their newly opened location in the Red Rock Casino…at what is widely agreed to be the best Thai restaurant in Las Vegas, Lotus of Siam.

Since 1999, Chef Saipin Chutima and her family have owned and operated this world-renowned restaurant. Chef Saipin’s cooking revolves around the Northern Thai recipes passed down from generations of her family. She received the coveted James Beard award for Southwest Region Chef in 2011.

Lotus of Siam’s 3rd location at Red Rock Casino Resort opened in November 2022, with Saipin’s daughter, Penny, at the helm. The design of the restaurant is casual yet breathtaking, and everything one would expect from a new Red Rock concept. Eater Vegas chose their Chiang Mai-inspired style as the Best Design of the Year.

The elevated food is obviously not your local hole-in-the-wall Thai menu (although there is nothing wrong with that!). And the award-winning wine list and service are impeccable. We enjoyed a bottle of the lovely HeavenSake with our meal.

We shared several dishes – all excellent – some highlights included Chilean Sea Bass with Sweet & Sour Sauce, Penny’s Ceviche, Garlic Prawns, and of course the Crispy Duck Panang.

By the way, their base sauce recipes are a secret. Only three people know the recipes according to Chef Saipin in the Las Vegas Review-Journal. Craving the exotic flavors of Lotus’s stellar dish, I set out to create my own version of Crispy Duck Panang.

Lotus of Siam, Red Rock Casino

Crispy Duck Panang Recipe

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Curried Red Lentil Soup

Curried Red Lentil Soup
Tomato, Coconut Milk, Lime, Cilantro
Frizzled Shallots

I never met an Ottolenghi recipe that I didn’t like. And Curried Red Lentil Soup is no exception. The Israeli-British chef describes his soup as “healthy and hearty, spicy and straightforward, frugal and fragrant in equal measure.”

He touted his svelte recipe as an antidote to rich holiday foods…but since those holidays are now a distant memory, I’m garnishing with a generous topping of irresistible crispy fried shallots.

Curried Lentil Soup with Tomato and Coconut Recipe

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Curried Broccoli Latkes, Preserved Lemon Sour Cream

Curried Broccoli Latkes with Carrot, Scallion & Dried Cranberry
Preserved Meyer Lemon Sour Cream

May you be strengthened by tradition,
Warmed by the Hanukkah lights,
And may your life be touched with miracles.

We eat foods fried in olive oil to commemorate the ancient miracle that occurred in the second century BCE. A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated.

I make latkes every Hanukkah. And they are always a little different. Almost always the base is potato, but not this year. 5773 is the year of the broccoli latke!

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