We were connected with Chula – full name Chulalaxana Varanand Chudadhuj – through a very helpful and witty man at the Anglo-Thai Society, who, upon proposing Chula, offered, ‘If not right, I can try and seek out another innocent potential victim.’
She was more than right: exquisitely presented and very good fun. As soon as our coats were removed we were offered a glass of Moët, which we just managed to delay until the cooking was finished. Which was not long, because this curry is incredibly speedy to make. With the ingredients ready laid out, it took under 15 minutes.
The house was full of colour, with Chula’s oil paintings all over the walls, her 1990s stereo in the corner and accompanying pile of ‘sentimental love’ CDs just beside it. There were hanging glass flower lampshades, coloured candles, decorative crockery and wall-mounted plates that she’d découpaged herself.
The interview evolved and deepened as the champagne flowed. She was incredibly open and generous, with her advice, her fears and her food. Once done with mains, she disappeared with the plates and returned with a warm bowl of chopped banana blasted in the microwave with coconut milk – aka a hug in a bowl. We departed with bubbles, panang and newfound wisdom running through our veins.
Feeds 4
Takes 25 minutes
Ingredients
1 tbsp coconut oil
2 tbsp panang curry paste (found in Thai supermarkets)
4 skinless salmon fillets
1 x 400ml tin coconut milk
1 tbsp coconut palm sugar
2 tbsp fish sauce
handful fresh Thai basil, leaves picked
2 red chillies, sliced into thin slivers
Method
Put a frying pan large enough to hold your 4 salmon fillets on to a medium heat and add the oil.
Add the paste and stir (if you like your curries a little hotter, add a touch more paste).
Put the salmon fillets into the pan and cook for a few minutes on each side.
Add half the tin of coconut milk, the coconut sugar and fish sauce. Stir until the paste is fully integrated and the sauce is smooth and well combined. Careful not to break up the fillets.
Allow to reduce for 5 minutes and add the rest of the coconut milk and a few basil leaves and cook for a further 5 minutes.
When the sauce has thickened, check for seasoning and carefully transfer the curry to a serving dish. Top with a garnish of sliced chillies and basil leaves and serve with basmati rice.