Salmon Red Curry

Thai restaurant Giggling Squid is opening in Wimbledon Village this month, and co-founder Pranee Laurillard has shared one of the dishes on the menu so you can recreate a Thai feast at home. We love the use of traditional Thai spices to pep up the healthy salmon and vegetables.


Salmon Red Curry
 
Ingredients
  • 4 fillets of salmon
  • 50g mixed peppers, loosely chopped
  • 40g fine beans, loosely chopped
  • 100g Tenderstem broccoli
  • 24 Thai basil leaves
  • 20ml vegetable oil
  • Coconut milk (to drizzle)
  • 1 red chilli sliced (to garnish)
  • For the Paneang red curry sauce:
  • 10 ml vegetable oil
  • 30g Paneang paste (this is very tricky to make so feel free to use shop bought)
  • 1 tin of coconut milk
  • 1 tsp salt
  • 100ml water
  • 4 tsp palm sugar
  • ½ tsp ground coriander seeds
  • ½ tsp ground cumin seeds
  • ¼ tsp paprika
Instructions
  1. Mix all the ingredients for the Paneang sauce.
  2. Add some vegetable oil to a hot wok, then add the sauce and bring to the boil so it reaches a thick consistency. Add the salmon and cook gently until it’s nice and pink inside (this won’t take long!)
  3. Next add the peppers, green beans, and basil. Bring the curry back to the boil and cook for a further 2 minutes. Whilst this is cooking, blanch the Tenderstem broccoli and place on your serving plates. Add the salmon along with the vegetables and sauce. Garnish with chilli and a drizzle of coconut milk. Serve immediately and enjoy with a cold glass of Riesling.

 

The Giggling Squid will be opening in Wimbledon on 30 November 2017. See www.gigglingsquid.com/restaurant/wimbledon for more details

Leave a Reply

Rate this recipe: