Red Curry Salmon with Oyster Mushrooms | BCLIQUOR

Ingredients

• ½ cup (125 ml) canned coconut cream*
• ½ cup (125 ml) Thai red curry paste
• 2 tbsp (30 ml) sugar
• 2 tbsp (30 ml) fish sauce
• 2 tsp (10 ml) oyster sauce
• 2 limes, divided
• 2 lbs (1 kg) salmon fillet, skin and pin bones removed
• 3 cups (750 ml) oyster mushrooms, trimmed and torn in half
• 2 tbsp (30 ml) vegetable oil
• salt and pepper, to taste
• handful cilantro leaves, for garnish
• 2 green onions, julienned, for garnish
• 1 handful crispy shallots, for garnish
• chili oil, to taste
• cooked rice, to serve