Red curry & basil salmon

I visited Thailand in 2010. It was one of those places in South East Asia that I had always considered to be a cheap option compared to somewhere like Bali or Malaysia, for several reasons. I know groups of young boys who have visited for one reason only, movies like The Beach only add to the idea that the place is overrun with zealous young backpackers and drug dealers and places like Phuket seem too loud and party - like for young couples. I was gravely mistaken. I'm sure much of all I just mentioned is quite common in areas and even our luxurious hotel boasted some scandalous activity involving football shirt wearing European men and certain young Thai lovelies, but there is so much more. The culture, warmth and hospitality of the people is overwhelming, the scenery spectacular, the weather glorious and the food is simply amazing. I'm not going to give you a essay about all I ate and discovered there, but if you're interested, you can read here. 

To cut straight to the chase, much of what I ate there was spicy, but not sinus stingingly so, no doubt to cater to tourists with delicate palates. One dish, however, was mind blowingly hot. The first few mouthfuls were fine, the next a little spicier and the remaining displayed a heat rising in my mouth like an orchestra ascending to a loud crescendo, a bit like that abstract noise at the end of 'A day in the life'. The volcanic eruption I ate was a sour curry of mackerel, the only dish that defeated me in my whole time there. I quizzed the server about the mackerel, the meaty density of the fish very different to mackerel of the UK, which is flaky and oily. He showed us the huge creature they call mackerel in Thailand and commented that it was probably closer to our salmon or tuna. The curry sauce was indeed sour in taste, but also with that exciting combination of salty and sweet that is very typically Thai. 

For dinner one evening last week, I made a dish that was sort of an homage to that curry, using salmon as the fish and a mixture of coconut cream, red curry paste and a few other Thai seasonings. For a few moments as I unwrapped the foil package fresh from the oven and was greeted with the familiar scent of the sauce, I was transported back to that restaurant, bare feet in the sand and waves lapping gently in the darkness beyond, as I gasped and spluttered at the inferno in my mouth and chest.

Recipe : Thai red curry and basil salmon

2 chunky, boneless salmon fillets about 1/2 lb each

1/2 cup thick coconut cream taken from the top of a tin of coconut milk. (Don't shake the can, let it settle for a while first if it's already been agitated. Leave the thin watery liquid underneath in the can and use for something else)

2 tbsp Thai curry paste (any type is fine)

1 tbsp fish sauce (plus more to taste)

1 - 2 tsp raw cane sugar

juice of half a lime

a few large leaves of basil, torn into strips

Heat the sauce ingredients in a pan over medium heat until thickened and well combined. Taste and adjust with a little more fish sauce, lime juice and sugar until you have a salty, sweet and sour taste combination that you like.

Heat the oven to 375oF. Place the salmon fillets on a large piece of foil that is big enough to snugly wrap up the fish and pour the sauce over. (It helps if you fold in the edges of the foil first, to create a type of dish. This prevents any sauce flowing onto your work surface). 

Arrange the basil leaves on top of the fish and fold over the foil to create a parcel. Use another large piece of foil to wrap again and ensure the parcel is well sealed. Place the foil package on a baking dish and bake in the oven for about 30 minutes, by which time the fish should be cooked through and the sauce highly aromatic. Remove from the oven and unwrap the fish. I served this with a baked potato which I stuffed with butter and some stir fried veggies seasoned with chili and garlic. Rice would also be a good accompaniment to soak up the wonderful juice.