Try this Red Thai Gochujang Salmon Curry from the new cookbook Bibby’s: More Good Food
 More about the book!

Penguin Random House SA has shared a recipe from Bibby’s: More Good Food by Dianne Bibby!

Bibby’s: More Good Food embraces approachable food made with thoughtful consideration. Devoid of intimidating complexities, the recipes are for the most part appealingly simple, versatile and straightforward. Many of the recipes are plant-centric without being exclusively vegetarian. Expect an abundance of textural contrast and funky flavour enhancers.

The book is divided into nine vibrantly fresh chapters, influenced largely by Middle Eastern and Mediterranean flavours. The author advises on what constitutes a well-stocked pantry and how to maximize its potential to the fullest. The busyness of weekdays is balanced with slower weekends, when a few gentler hours in the kitchen are just what’s needed. The doors are thrown open to hospitality, marrying food and creative tablescapes, setting the tone for intimate at-home gatherings. Meticulously crafted menus ensure a seamless transition from start to finish, with classy cocktails, traditional breads, resplendent mains and swoon-worthy desserts.

All the recipes are beautifully styled and photographed by the author herself. If you’re after food less ordinary, this is the book for you.

Read an excerpt:


Red Thai Gochujang Salmon Curry

‘Our weeknight curry relies on a good store-bought paste and gochujang, a spicy fermented paste popular in Korean cooking. Lemongrass, ginger and garlic add pungency and contrast to the richness of coconut milk and peanut butter. Swap the salmon for chicken – thighs or fillets – if you prefer. While the flavours are complex, the recipe is a cinch.’

Serves: 4

  • coconut oil, for cooking
  • 4 x 125 g salmon fillets
  • 2.5 ml each of ground coriander, cumin and paprika
  • fine salt
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 15 ml freshly grated ginger
  • 1 stalk lemongrass, outer layer removed and discarded, finely diced
  • 30 ml Thai red curry paste
  • 45 ml peanut butter
  • 10 ml gochujang paste
  • 45 ml soy sauce
  • 22.5 ml lime juice
  • 30 ml fish sauce
  • 15 ml brown sugar
  • 1 x 400 g tin coconut milk
  • 250 ml chicken stock
  • steamed basmati rice, to serve
  • spring onions, thinly sliced, to serve

Heat 15 ml coconut oil in a non-stick pan. Season the salmon on both sides with coriander, cumin, paprika and salt. Lay the salmon, skin side down, in the pan and cook for about 4 minutes. Turn and cook for a further 3 minutes, or to your liking. Remove to a plate and cover while you make the sauce.

In the same pan, sauté the shallots until softened, about 6 minutes. Add the garlic, ginger and lemongrass, and cook for 2 minutes. Stir in the curry paste, peanut butter and gochujang paste, and cook for another minute or two.

Add the soy sauce, lime juice, fish sauce and sugar. Pour in the coconut milk and stock, then bring up to the boil. Simmer until reduced and thickened, around 15 minutes should do.

Lay the salmon in the sauce and heat through gently.

Serve with basmati rice, thinly sliced spring onions and toppings of your choice (roughly chopped roasted and salted peanuts, pickled red onion, fresh coriander). Offer with Gochujang Drizzle, if you like.

Gochujang Drizzle

Combine 5 ml gochujang paste, 10 ml sesame oil, 10 ml lemon juice, 5 ml honey and a pinch of Maldon sea salt flakes. Drizzle over the salmon just before serving.



Categories Cookery Lifestyle Non-fiction South Africa

Tags Bibby’s More Good Food Book excerpts Book extracts Dianne Bibby Penguin Random House SA

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