We like to use the Thai curry pastes that come in plastic tubs, Mae Ploy is a good one. There’s always more in the tub than we need which forces us to search for lots of recipes to use it up. This is a bit different for a weeknight, tastes really good and is healthy too.
Wine Suggestion: a light aromatic white is what we’d suggest, like a QbA or Kabinett Riesling from the Mosel. They tend to have a welcome low alcohol (7 to 9 % abv), delicate and vibrant fruit and a refreshing zing to cut through the little bit of residual sugar. A dry Riesling doesn’t work as well; the touch of sweetness helps balance the chilli and curry paste perfectly.
Thai Salmon Steaks with Carrot Salad – serves 2
- 2 skinless salmon fillets, about 300g in total, cut into large chunks
- 2 tsp Thai red curry paste
- small handful of coriander leaves
- groundnut oil
- 1 tbsp rice wine vinegar
- 1 tsp golden caster sugar
- a small chunk of ginger, finely grated
- 2 large carrots, grated
- 3 scallions, shredded lengthways
- 1 red chilli, shredded lengthways
- handful of coriander leaves
Put the salmon, curry paste and coriander in a food processor. Pulse until roughly chopped, then form into 6 fishcakes and chill while you make the salad.
Mix the rice wine vinegar and sugar until the sugar dissolves, then add the ginger. Toss all the other salad ingredients together with the dressing.
Heat the oil in a non-stick frying pan. Cook the salmon cakes for 2-3 minutes per side until golden and cooked through. Serve with the salad.
(Original recipe from BBC Olive Magazine, April 2011.)