Salmon Red Curry
Part one: Thai Red Curry Paste
Ingredients:
4 Medium Red Chillies
4 tsp Coriander Seeds
2 tsp Cumin Seeds
4 Lemongrass
2 tsp Grated Fresh Ginger
4 Shallots
6 Cloves Garlic
Grated Zest and Juice 2 limes
2 tbsp Hot Paprika
Direction:
Slice the chillies in half, removing and discarding the seeds.
Trim and chop the lemongrass
Take a small frying pan and pre-heat it over a medium heat, then add the coriander and cumin seeds and toss them around in the dry pan to roast them and draw out their flavours.
After about 5 minutes tip them into a mortar and crush them finely to a powder.
Place the chillies, spices and all the other ingredients in a food processor and whiz them to a coarse paste.
note: It will keep for 2 months in the freezer.
Part Two: Salmon Red Curry
Ingredients:
Dash of Rapeseed Oil
2 tbsp Thai Red Curry Paste
250ml Coconut Milk
2 tbsp Fish Sauce
1 tbsp Maple Syrup
2 Salmon Steaks
150g Brown Basmati Rice
1 Kaffir Lime Leaf
1 Red Chilli
5cm Ginger
10g Thai Basil Leaves
Directions:
Rinse the rice. Place on a saucepan with double the amount of water and a pinch of salt. Bring to to boil. Reduce heat, cover and gentle simmer for 20-25 minutes.
Shred the lime leaf and basil. Finely slice the chilli and ginger. Set these garnished a side until ready to serve.
To make the sauce, heat a dash of oil in a wok over a medium heat and sauté the curry paste until it is fragrant. Add 200ml of the coconut milk, fish sauce and maple syrup. Bring to the boil. Reduce to a medium heat and cook, stirring continuously for around 3 minutes until the mixture is smooth and thick. Add almost all of the remaining coconut milk, retaining a tbsp for garnish. Bring to the boil once more. Reduce to a low heat.
Drain the rice thoroughly, and fluff up with fork.
Fill a shallow sided pan with 1 litre of water and bring to the boil. Reduce to a simmer and place the salmon steaks into the pan. Poach for 5-7minutes. Lift from the water and allow the water to drain for 2 minutes.
To serve layer the salmon with the sauce and sprinkle over the lime leaf, basil, ginger and chilli. Complete by pouring over the reserved coconut milk and with a side of brown basmati rice.
Enjoy!
