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Thai Salmon Curry

Name: Thai Salmon Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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; 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

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.

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salmon curry 300x199 Thai Salmon Curry

Ingredients:

salmon, skin removed and cut into cubes		300 gms
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 cup
chilli powder		1 tsp
turmeric powder		½ tsp
white pepper powder ( according to taste)		¼- ½ tsp
tamarind extract (made by soaking 1 tsp of tamarind pulp in 2 Tbsp of boiling water and straining to get the solution)		2 Tbsp
salt, or to taste		1 tsp
(or use light brown sugar)		1 tsp coconut palm sugar
Thai fish sauce		1 tsp
kaffir lime leaf, mid vein removed, rolled and chopped into thin strips		1 large
thai red chillies, left whole OR seeds removed and julliened		2 - 3 small

For the paste:

shallots		4
garlic		3 large cloves
galangal		1 tsp
coriander root		2 tsp
green goat green chilli peppers (mild long chillies)		2 ½
lemon grass sliced thinly		3 tsp
coriander seeds		1 Tbsp
of cumin		Pinch
of nutmeg		Pinch

Method:

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.
Add the turmeric powder and chilli powders. Stir gently and bring back to a simmer.
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.

You can see pictures of all the ingredients for the paste here: