Salmon + nut curry & Thai green curry
You might need to stock up on a few essential items from the Asian Supermarket on Belfast’s Ravenhill Road but once you have your ingredient base, you’ll be making a curry every week. I’ll post a short shopping list on my Facebook page so you know what the essential store–cupboard items are.
And if you still aren’t sure, maybe I will see you at one of my next cookery classes.
SALMON AND NUT CURRY
150g cashew nuts
4 cloves garlic
1 inch ginger, grated
1 tablesp fresh turmeric, grated
1 red pepper, fine dice
280g greek style yoghurt
1 tesp mustard powder
2 teasp sea salt flakes
1 tablesp grapeseed oil
625ml coconut water
12 curry leaves
2 tablesp fish sauce
8 cherry tomatoes, halved
1 aubergine, chopped
800g skinless salmon fillet, cut into pieces
1 chilli, sliced and deseeded
1 lime juiced and zested
Place the cashews in a bowl and cover with boiling water for 20 minutes. Once softened drain away the water and place in a food processor. Add the garlic, ginger, turmeric, yoghurt, mustard powder, red pepper and salt; mix well.
Place the oil in a large pot on a gentle heat. Add in the paste you have just made and bring up to a gentle heat for four–five minutes, adding the coconut water and the curry leaves, the fish sauce and stirring until a smooth liquid. Add in the chopped tomatoes and aubergine; cook for five minutes.
Add in the chilli, salmon and mussels and place the lid on. Cook for a further five minutes. Add in the zest and juice of the lime and stir. Make sure that all mussels are cleaned well and they close when tapped; discard any that are cracked. Only serve the mussels which have opened.
THAI GREEN CURRY – CHICKEN
450g chicken breast
600ml coconut milk
For the curry paste:
8 green chillies
1 stalk lemon grass (sliced thinly and soaked in lime juice for 30mins)
1 tablesp lime peel, grated
1 tea spoon fresh ginger, grated
1 teaspoon coriander, chopped
½ teaspoon roasted ground cumin
3 garlic cloves (crushed or thinly chopped)
5 shallots, sliced thinly
1 teaspoon shrimp paste
For the sauce:
3 table spoons of Thai fish sauce or light soy sauce
1 teaspoon brown/palm sugar
3 tablespoons green peppercorns
30g thai basil leaves, shredded
Up to 1 red chilli, thinly sliced, de–seeded
Make the paste old style – pestle and mortar – or in a food processor, ensuring that the mix is smooth and consistent.
Slice the chicken breasts in long thin strips and cook in rapeseed oil. Cook on both sides until cooked through, about five minutes – do not brown.
Place a wok on high heat; add the coconut milk and let this boil up and when splitting/curdling start to add in the fish/soy sauce, curry paste, peppercorns and the chicken. Simmer for 30 minutes on a medium heat, stirring.
Before serving, add the chopped leaves and herbs and add chilli to taste. If it becomes too spicy, add more coconut milk. Serve with Jasmine or steamed rice.
If you have curry paste left over, cover in oil and refrigerate in an airtight container.