Like Thai food? Then meet Mini C. That’s the pen name for Ob-oom Chutrakul, author of two cook books; executive consultant chef, S Cuisine, S Medical Spa; executive consultant chef, The Gastro; and managing director, Quintessentially (Thailand). She spent three decades abroad, returning to Thailand in 2007. While in the U.K., Mini C operated the prestigious Busabong Restaurants in London’s Chelsea district and became known as a celebrity chef, appearing as guest chef on a number of SKY Channel’s cooking programs. In addition, she shared her love for Thai cooking with audiences in 170 countries on TV shows broadcast over the Thai Global Network, Channel 5.
SALMON STEAKS/FILLETS IN AROM,ATIC DRY RED CURRY
Serves 2 with steamed brown rice/boiled potatoes
Red curry sauce really goes well with salmon. In this recipe, I have replaced the coconut cream with unsweetened soy milk or cream (if easily found) as coconut cream contains more calorie than the soy milk/cream. Be careful when you cook with soy milk as it can evaporate really quickly so watch out as the sauce may get too dry too quickly or even burnt out almost completely
1 ½ table spoon ready-made Thai red curry paste
2 salmon steaks or fillets, total weight about 280g/10oz
½ tablespoons sunflower oil
225 ml/8fl oz soy milk
1 ½ tablespoons Thai fish sauce
1 ¼ teaspoon caster brown sugar
For the garnish
4 kaffir lime leaves, 3 torn and 1 shredded (discarding the middle stalk)
1 fresh red chilli, thinly sliced lengthways
Half-cook the salmon steaks/fillets by boiling or steaming until they are medium-rare. Set aside and keep warm.
Meanwhile, heat the oil in a wok or large frying pan over a low heat. Add the mixed red curry paste and shredded lime leaves and fry for about 30 seconds. Pour in the soy milk and stir constantly until all ingredients are well mixed and the sauce is steamy hot but not boiling. Stir in the fish sauce and sugar.
Put the half-cooked salmon steaks/fillets into the wok or pan, cover the fish with a lid so that the heat is evenly distributed, and simmer for another few minutes, or until the fish is cooked through.
Transfer the salmon steaks/fillets to a serving plate and spoon over the sauce. Garnish with the finely shredded lime leaves and chilli.