This is a super easy recipe to wow your friends with your Asian cooking skills. Serve with Excelsior Sauvignon Blanc.
Why is this the right wine choice? Sauvignon Blanc marries very well with Thai food. The saltiness of fish sauce and the concentrated umami flavour call for a white wine like Sauvignon Blanc. As surprising as it may seem chilli does not change the taste of wine at all; a feisty, young white will withstand chilli’s onslaught and should be served well-chilled to cool and refresh the palate.
To serve 4 you will need:
2 tbsp Thai red curry paste
165ml tin light coconut milk
500ml chicken stock
2 skinless salmon fillets , about 125g each
100g dried egg noodles
1 tbsp fish sauce
1 lime , juiced
2 spring onions , shredded
1 red chilli , shredded
a few leaves coriander , to serve (optional)
For excellent fresh fish in Cape Town contact Julie Carter from Ocean Jewels on 083 5820829 or firstname.lastname@example.org
What to do:
- Heat a wide non-stick pan and cook the curry paste for a couple of minutes until fragrant.
- Add the coconut milk and stock and bring to a simmer. Simmer for 5 minutes then turn down the heat to low and add the salmon. Poach for 4-5 minutes until just cooked.
- Cook the noodles according to pack instructions, drain and divide between two soup bowls.
- Sit a salmon fillet on top of each stack of noodles. Add the fish sauce and lime juice to the soup and pour over the noodles. Top with spring onion, chilli and coriander.
Recipe adapted from Olive Magazine