Thai Recipe for Salmon with Red Curry in Banana Leaves
INGREDIENTS- 4 salmon steaks
- 2 banana leaves (halved)
- 1 garlic (crushed)
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- 1 tbsp Thai Red Curry paste
- 1 tsp fresh ginger (grated)
- lime wedges (garnish)
- 2 fresh red chillies (seeded & chopped fine)
Image of Banana Leaf
TIP: You can usually find fresh banana leaves sold in packages (they contain several leaves).
Store whatever is leftover in the freezer and they should last a long time. If you cannot find fresh, you can
certainly purchase frozen ones from the freezer section.
However, if you cannot find banana leaves at all, you
can use aluminium foil but you won't get the flavor from the banana leaf.
- Preheat oven to moderate temperature
- Place a salmon steak in the middle of each 1/2 banana leaf
- In a small bowl, combine the following: garlic, ginger, red curry paste, fish sauce and sugar well
- Spread mixture over the surface of each salmon
- Sprinkle with a dash of lime juice
- Wrap the salmon up with the banana leaf, tuck in the sides to make a neat compact pocket
- Put the banana leaf wrap with the seam-side down on a baking sheet
- Bake in the oven till fish is cooked and banana leaves beginning to brown slightly (15 to 20 mins)
- Serve with banana package and lime wedges and chopped chillies on the side
See also Thai Baked Fish for a similar recipe.
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