John Chantarasak served up a tasty red curry salmon with smoky aubergine salad on Saturday Kitchen.<\/p>\n
The ingredients for the red curry paste are: 3 dried long red chillies, deseeded and soaked in water until soft, 1 dried red birds\u2019-eye chilli, soaked in water until soft, 1 tbsp lemongrass, root and outer husks removed, thinly sliced, \u00bd tbsp galangal, peeled and chopped, \u00bd tsp makrut lime zest, \u00bd tbsp coriander root or stems, chopped, 1 tbsp shallot, chopped, \u00bd tbsp garlic, chopped and 1 tsp shrimp paste.<\/p>\n
For the salmon in banana leaf: 4 tbsp red curry paste (see above), 2 tbsp coconut milk, 1 tbsp palm sugar, 2 tsp fish sauce, 250g skinless wild salmon fillet, cut into 2\u00bdcm pieces, 2 asparagus spears, trimmed and sliced into 1cm pieces, 2 tbsp wild garlic leaves, chopped, 2 pieces banana leaf, 30cm x 35cm each, 2 tbsp Thai basil leaves, 2 makrut lime leaves (fresh or frozen), 2 whole, 1 thinly sliced and 1 tbsp thick coconut cream, for garnish.<\/p>\n
For the smoky aubergine salad: 1 aubergine, 1 free-range egg, room temperature, 2 tbsp palm sugar, 2 tbsp fish sauce, 4 tbsp lime juice, 1 tsp toasted chilli powder, 4 tbsp dried shrimp, 2 tbsp red onion, thinly sliced, 2 makrut lime leaves (fresh or frozen), thinly sliced, 2 lemongrass stalks, thinly sliced, 4 tbsp coriander, picked leaves and 2 tbsp mint, picked leaves.<\/p>\n