The very first recipe in The Book is Thai red salmon curry and it remains a firm favourite, a tasty reliable that takes about twenty minutes. It's from 2006, and it was actually in an issue of the Irish Times Saturday magazine, written by Hugo Arnold, but I forgot to tear it out and so had to write it down after a friend made it for me for dinner. It's written on the free stationery from a fab hotel in London called The Zetter where I stayed once, back in the good/crazy old days, when I was put up by a company who were doing a presentation on trends in interior design there.
After a long Friday, I was looking forward to staying in on the sofa watching the Late Late in anticipation of an early Saturday morning start to bring my nephews to visit one Mr S Claus in Arnotts. When I started thinking about what to have for dinner (these thoughts commenced immediately after I finished my lunch, in case you're wondering) this sprung immediately to mind. I thought that I had all of the ingredients already at home, but it turned out that I was wrong. The red curry paste had been culled in a fridge clearout, so I had to improvise. I flicked through The Book and found a speedy, makey-uppy red curry paste that I had taken note of from one of those Jamie's 30 Minute Meals programmes, and I mashed together the ingredients that I had to make my own alternative: a red chilli, grated ginger, ground coriander, tomato pureé, sesame oil and soy sauce.
After that, it was a total no-brainer. First the garlic...
...then the paste...
...then some coconut milk...
...fish sauce and brown sugar...
...chunks of salmon...
...and, to satisfy a need for crunchy green veg, some last-minute broccoli.
Bowl food. This curry just never disappoints. Unlike the Late Late.
No comments:
Post a Comment