All recipes serve 4
THAI RED CURRY WITH SALMON
2 tbsp oil
2 garlic cloves, peeled and finely chopped
2 tbsp red curry paste
200ml coconut milk
3 tbsp fish sauce
1 tsp dark brown sugar
400g salmon, cut into chunks
200ml chicken stock
1 small tin bamboo shoots, drained and rinsed
1 lime, quartered
Heat the oil in a large pan or wok and when it is hot, add the garlic. Stir fry for one minute and then add the curry paste. Cook for two minutes then add the coconut milk. Heat through so it curdles, and add the fish sauce and sugar. Add the salmon and cook, turning gently, until it turns opaque. Add the stock, bring to the boil and cook until the salmon is just done. Remove from the heat, stir in the bamboo shoots and serve with rice and a wedge of lime.
FRIED AUBERGINE WITH CHILLI BEAN SAUCE AND GINGER
1 large aubergine, trimmed and cut into 2cm chunks
4 tbsp oil
4 garlic cloves, peeled and finely chopped
3cm piece of ginger, peeled and finely chopped
small bunch scallion, cut into 2cm pieces
2 tbsp soy sauce
2 tbsp dry sherry
1 tsp dark sugar
1 dessertspoon Sichuan peppercorns, ground in a pestle and mortar
1 tbsp chilli bean sauce
1 dessertspoon sesame oil
1 tsp sesame seeds
Toss the aubergine in a colandar with a teaspoon of coarse salt. Set aside over a bowl to drain for 20 minutes. Rinse under plenty of running water and pat dry.
Heat the oil in a wok or large frying pan and stirfry the aubergine until well coloured and almost cooked through. Drain and set aside.
Add a further tablespoon of oil to the wok and when it is hot add the garlic, ginger and scallions. Stir fry for two minutes and then add the soy sauce, sherry, sugar, peppercorns, chilli bean sauce and 100ml of water. Return the aubergine to the wok and bring everything up to simmering point. Continue cooking until the aubergine is tender. Check seasoning.
Serve with the sesame oil drizzled over and a scattering of sesame seeds.
CHICKEN CURRY WITH TAMARIND, CORIANDER AND CUMIN
2-3 dried chillies, de-stemmed and finely chopped
half tsp grated ginger
2 garlic cloves, peeled and finely chopped
half tsp coriander seeds
half tsp cumin seeds
3 black peppercorns
1 dessertspoon white wine vinegar
4 tbsp oil
3 onions, peeled and finely sliced
1kg chicken thighs
200ml chicken stock
1 tbsp of tamarind juice*
1 tsp light brown sugar
Combine the first six ingredients in a pestle and mortar and grind together. Add the vinegar and mash to a paste.
Heat the oil in a large frying pan or wok. Add the onions and cook for 10 minutes or until softened and starting to colour. Add the paste you've just made and cook for five minutes. Add the chicken and toss so everything is coated and nicely coloured.
Add the stock, tamarind juice, sugar, and salt to taste. Stir so everything is well combined and simmer for 20 minutes, or until the chicken is cooked. Check seasoning and serve
*Tamarind juice is made by adding warm water to tamarind pulp and squeezing the tarmarind with your fingers. The resulting liquid is drained and then used.