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Red curry salmon with smoky aubergine salad
Fruit and vegetables
3 dried long red
chillies
, deseeded and soaked in water until soft
1 dried red birds’-eye
chilli
, soaked in water until soft
1 tbsp
lemongrass
, root and outer husks removed, thinly sliced
½ tbsp
galangal
, peeled and chopped
½ tsp makrut
lime
zest
½ tbsp
coriander
root or stems, chopped
1 tbsp
shallot
, chopped
½ tbsp
garlic
, chopped
2
asparagus
spears, trimmed and sliced into 1cm/½in pieces
2 tbsp
wild garlic
leaves, chopped
2 pieces
banana
leaf, 30cm/12in x 35cm/14in each
2 tbsp
Thai basil
leaves
1
aubergine
4 tbsp
lime juice
2 tbsp
red onion
, thinly sliced
2
lemongrass
stalks, thinly sliced
4 tbsp
coriander
, picked leaves
2 tbsp
mint
, picked leaves
Tins, packets and jars
4 tbsp red
curry paste
(see above)
2 tbsp
coconut milk
1 tbsp thick
coconut cream
, for garnish
Cooking ingredients
2 tsp
fish sauce
2 tbsp
fish sauce
1 tsp toasted
chilli powder
Biscuits, snacks and sweets
1 tsp shrimp paste
Dairy, eggs and chilled
1 free-range
egg
, room temperature
Meat, fish and poultry
250g/9oz skinless wild
salmon
fillet, cut into 2½cm/1in pieces
Other
1 tbsp
palm sugar
2 makrut
lime leaves
(fresh or frozen), 2 whole, 1 thinly sliced
2 tbsp
palm sugar
4 tbsp dried shrimp
2 makrut
lime leaves
(fresh or frozen), thinly sliced
Back to recipe
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