Thai Salmon Curry
This curry is very simple to make and is simply delicious! The flaky, moist and tender salmon takes an exotic trip to the tropics, with this creamy Thai Curry.
- 300 gms salmon, skin removed and cut into cubes
- 1 cup thick coconut cream/milk, approximately - to be used in different stages ( I use cream from a tetra pack/carton)
- 1 cup water, approximately - to be used at different stages
- 1 tsp chilli powder
- ½ tsp turmeric powder
- ¼- ½ tsp white pepper powder ( according to taste)
- 2 Tbsp tamarind extract (made by soaking 1 tsp of tamarind pulp in 2 Tbsp of boiling water and straining to get the solution)
- 1 tsp salt, or to taste
- 1 tsp coconut palm sugar (or use light brown sugar)
- 1 tsp Thai fish sauce
- 1 large kaffir lime leaf, mid vein removed, rolled and chopped into thin strips
- 2 - 3 small thai red chillies, left whole OR seeds removed and julliened
For the paste:
- 4 shallots
- 3 large cloves garlic
- 1 tsp galangal
- 2 tsp coriander root
- 2 ½ green goat green chilli peppers (mild long chillies)
- 3 tsp lemon grass sliced thinly
- 1 Tbsp coriander seeds
- Pinch of cumin
- Pinch of nutmeg
- Dry roast the coriander seeds, cumin and nutmeg together till nicely aromatic without any browning.
- Add this along with all the other ingredients ‘for the paste’ to a small, wet mixer-jar and grind as smoothly as possible. No water is added. You will get a textured, green paste.
- Heat a wide non-stick pan or wok over medium flame. Add ¼ cup of the thick coconut cream mixed with ¼ cup of water.
- As the coconut milk heats up, add the green paste, stir and bring to a simmer.
- Reduce the heat and simmer for a minute or two till the paste and coconut milk mixture thickens.
- Add the salmon cubes and cook for a minute, till the salmon turns slightly opaque.
- Add the salt and coconut palm sugar and allow to dissolve.
- Next, add ½ cup of thick coconut cream mixed with ¾ cup water. Stir gently and bring to a light boil.
- Cover and reduce the heat. Cook for 4 minutes.
- Uncover, add the white pepper powder, tamarind solution and fish sauce. Cover and cook for another 30 seconds – 1 minute.
- Lastly, add up to ½ cup of dilute coconut milk (not too thick nor thin). Return to a simmer.
- As a final touch, add red chilli and kaffir lime leaf over the curry. Remove from the stove and keep covered till time to serve.
Thai Salmon Curry
If you have trouble finding some of the ingredients you can try the following, although taste will be altered:
- Substitute for galangal :Ginger.
- Substitute for Kaffir Lime Leaf : Lime Zest.
- Substitute for fish sauce : Light soy sauce.
- Substitute for Tamarind solution : Light brown sugar mixed with lime juice.
Key Ingredients: Salmon, Coconut Milk, Shallots, Garlic, Green Chilli, Galangal, Lemon Grass, Kaffir Lime Leaf, Coriander Root, Salt, Tamarind, Fish Sauce, Spices.
Let me know if you tried – Thai Salmon Curry.