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Green Curry Paste
Green Curry Chicken Noodles
Grilled Green Curry–Marinated Salmon and
Eggplant Steaks
Green Curry Chicken Burger
Spicy Green Curry Rock Shrimp
“Gumbo”
BEVERAGE TIP
Grape type
Chardonnay
Characteristics
Lean, bright acids, green apple, lime-lemon, steely
Recommendations
Maureau Naudet
Chablis
Burgundy, France
Alois Lageder
“Löwengang”
Alto Adige, Italy
MING’S TIP
Buy tender center-cut salmon, if you can. It’s taken from a part of the fish
that’s farther from the tail, where the flesh gets more use and is therefore
less tender.
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GRILLED GREEN CURRY–MARINATED SALMON AND EGGPLANT
STEAKS
This grilled salmon and eggplant dish benefits from
curry paste in a special way. Besides its intriguing flavor, the paste
contains sufficient acid (in the form of the lime juice) to make it a
great marinade for the fish—and for the eggplant, too. Maybe you’ve
never thought of marinating vegetables before, but harder types, like
eggplant and zucchini, can be enhanced this way.
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Serves 4
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1 large eggplant, stalk trimmed
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Four 8-ounce salmon steaks, preferably center-cut,
skin on
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2 cups Green Curry Paste
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2 tablespoons grapeseed or canola oil, if needed
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1 cup sour cream
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Zest and juice of 2 limes
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Steamed rice, for serving
1. Using a vegetable peeler, remove 1-inch strips of
skin from the eggplant, leaving 2-inch strips of skin between the
exposed flesh. Cut the eggplant into 1-inch rounds. Rub the salmon and
eggplant on all sides with all but
1⁄4
cup of the curry
paste. Marinate, refrigerated, for 4 hours.
2. Prepare an outdoor grill, heat to hot, and spray the
grill grid with nonstick cooking spray. Alternatively, heat a large
grill pan or heavy skillet over high heat. Spray the grill pan with
nonstick cooking spray or add the oil to the skillet and swirl to coat
the pan. Grill or sauté the eggplant on one side until well colored, 6
to 8 minutes. Turn the eggplant and add the salmon to the grill. Grill
until the eggplant is done on the second side, 6 to 8 minutes more, and
the salmon is cooked, turning it once, 4 to 5 minutes per side for
medium-rare.
3. Meanwhile, in a small bowl combine the remaining
1⁄4
cup of curry paste,
the sour cream, all but 1 teaspoon of the lime zest, and the lime juice,
and mix. Mound the steamed rice on 4 serving plates. Top with the
eggplant and salmon, dollop with the sour cream mixture, and sprinkle
with the remaining zest. Serve.
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