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Red curry salmon with smoky aubergine salad

A true flavour adventure. Fragrant red curry paste, fragrant with galangal, lemongrass, and makrut lime, envelops tender salmon baked in banana leaves. Alongside, a smoky aubergine salad with a tangy, sweet dressing and crunchy shrimp floss brings freshness and depth. It’s an impressive, restaurant-quality meal that’s surprisingly achievable at home.

Prep: 30 mins to 1 hour
Cook: 30 mins to 1 hour
Serves: Serves 2
Dietary: Dairy-free, Gluten-free, Healthy, Nut-free
Red curry salmon with smoky aubergine saladBy John Chantarasak
From Saturday Kitchen Recipes

Nutri-Score BThis vibrant Thai dish earns a solid B rating, balancing lean protein and vegetables with rich, aromatic flavours.
Per serving (approx): 580 kcal, 32g fat, 14g saturated fat, 28g carbohydrates, 18g sugars, 6g fibre, 42g protein.
The wild salmon provides omega-3 fatty acids, whilst the aubergine and fresh herbs contribute valuable fibre and micronutrients.

Equipment

Ingredients

For the Red Curry Paste

  • 3 dried long red chillies, deseeded and soaked in water until soft
  • 1 dried red birds’-eye chilli, soaked in water until soft
  • 1 tbsp lemongrass, root and outer husks removed, thinly sliced
  • ½ tbsp galangal, peeled and chopped
  • ½ tsp makrut lime zest
  • ½ tbsp coriander root or stems, chopped
  • 1 tbsp shallot, chopped
  • ½ tbsp garlic, chopped
  • 1 tsp shrimp paste

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 2½cm 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
  • 1 tbsp thick coconut cream, for garnish

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
  • 2 tbsp mint, picked leaves

Customise

  • Dried chillies: Adjust the birds’-eye chilli quantity to control heat levels, or substitute with fresh chillies if dried are unavailable.
  • Wild salmon: Farmed salmon works well, or use firm white fish such as cod or sea bass.
  • Banana leaf: If unavailable, wrap the salmon in baking parchment followed by foil, though you will lose the subtle aromatic flavour.
  • Wild garlic: Swap with young spinach leaves or garlic chives for a similar fresh allium note.
  • Dried shrimp: Omit for a pescatarian or vegetarian version, replacing with crispy fried shallots for texture.
  • Egg: Leave out the soft-boiled egg to make the salad entirely egg-free.

Method

Stage 1: Make the Red Curry Paste (15 mins, can be done ahead)

  1. Soften the chillies first. Pop the dried long red chillies and the birds’-eye chilli into a bowl of warm water and let them soak for about 15 minutes until soft and pliable.
  2. Pound or blitz to a paste. Drain the chillies well and place them into a pestle and mortar with the lemongrass, galangal, makrut lime zest, coriander root, shallot, garlic, and shrimp paste. Pound vigorously until you achieve a smooth, vibrant paste. Alternatively, tip everything into a food processor and blend until smooth. The fragrance will be incredible – deeply aromatic, spicy, and complex.

Stage 2: Assemble the Salmon Parcels (20 mins)

  1. Heat your oven to 200C/180C Fan/Gas 6.
  2. Mix the curry coating. Spoon 4 tablespoons of your fresh red curry paste into a wide bowl. Pour in the coconut milk, add the palm sugar and fish sauce, and stir until you have a smooth, vivid red mixture.
  3. Coat the salmon and vegetables. Add the salmon pieces, asparagus, and wild garlic to the bowl. Gently fold everything together so the fish and vegetables are evenly coated in that fragrant paste.
  4. Prepare the banana leaves. Lay each leaf flat and trim away the thick central rib. Pass the leaves briefly over an open flame on your hob – you will see the colour change slightly as the oils release and the leaf becomes more pliable, preventing tears when you fold it.
  5. Layer the parcels. Place one square of banana leaf on your work surface, shiny side down. Lay the second piece on top with the seams running perpendicular (shiny side down again). Scatter half the Thai basil leaves in the centre. Arrange the salmon mixture on top, then cover with the remaining Thai basil and the two whole makrut lime leaves.
  6. Fold tightly to seal. Fold in the sides to create a neat, tightly wrapped rectangle. Turn the parcel seam-side down – it should hold itself together. If it feels loose, secure it with a toothpick, though it should stay put if not overfilled.

Stage 3: Cook the Salmon (15-20 mins)

  1. Bake the parcel. Slide the banana leaf parcel onto a baking tray and cook in the oven for 15 minutes. The salmon steams gently in its own juices and the curry paste, becoming perfectly flaky and infused with flavour.
  2. Check and garnish. Carefully open the parcel to ensure the contents are piping hot. Drizzle over the thick coconut cream and scatter with the thinly sliced makrut lime leaf.

Stage 4: Make the Smoky Aubergine Salad (25 mins, can overlap with Stage 3)

  1. Char the aubergine. Prick the aubergine skin and place it directly over the highest flame on your hob, or under a very hot grill. Turn it occasionally until the skin is completely blackened and blistered and the flesh inside feels soft, tender, and smoky. Set aside to cool.
  2. Boil the egg. Whilst the aubergine cools, bring a small pan of water to the boil. Gently lower in the egg and boil for exactly 6 minutes for a soft, jammy yolk. Plunge it immediately into ice water to stop the cooking. Once cool, peel it carefully.
  3. Mix the dressing. In a mixing bowl, whisk together the palm sugar, fish sauce, lime juice, toasted chilli powder, and 1 tablespoon of water. Stir until the sugar dissolves completely.
  4. Prepare the shrimp floss. Blitz the dried shrimp in a spice grinder or blender until it resembles a light, fluffy floss.
  5. Assemble the salad. Once the aubergine is cool enough to handle, peel away the blackened skin and discard it. Roughly chop the soft flesh and arrange it on a serving plate. Toss the red onion, makrut lime leaves, lemongrass, coriander, and mint with the dressing, then scatter this fragrant mixture over the aubergine. Drizzle any remaining dressing over the top.
  6. Finish with egg and floss. Halve the soft-boiled egg and nestle it on top of the salad, then generously sprinkle with the shrimp floss. Serve immediately alongside the red curry salmon.

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