French Thai

January 30, 2009 3:54:24 PM PST
At a tiny strip mall, it's a taste of Thailand with a little spin.

The chef uses Asian ingredients, but French technique to cook the food.

Hence the name French Thai.

The owner, Mallop Sutipayakul, grew up in Bangkok.

He has been in the restaurant business for nearly 25 years.

Below is his recipe for Grilled Salmon with Green Curry:

Serves 4

4 pieces (6 oz. each) King Salmon or Scottish Salmon, seasoned with salt and pepper
2 Tbsp Corn oil, or Olive oil
2 Tbsp Green Curry paste (Available at most Asian markets)
2 Tbsp Fish Sauce (Available at most Asian markets)
2 Tsp Sugar
1 Cup Coconut milk (Available at most Asian markets)
2 Tbsp Diced Onion
1 Tbsp Red Bell Pepper
1 Tbsp Green Bell Pepper
1 Tbsp Green Peas, Fresh or frozen
6 Medium sized shrimp, diced

12 pcs. Asparagus
8 pcs. Yellow Pati Pan
8 pcs. Baby carrots

Season salmon and set on grill. Roughly 4 Minutes on each side for medium rare.

Season Asaparagus, Pati Pan and Baby carrots with olive oil, salt and pepper and set on grill, or sauté if you prefer.

For the Green Curry:
In a large saucepan, sauté onions, shrimp, bell peppers and peas until cooked. Add sugar, fish sauce and coconut milk, then curry paste.

Plating:
Arrange Asparagus, pati pan and baby carrots on plate, set salmon on top. Pour green curry over the salmon just before serving.


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