Name: Thai red salmon curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Contemporary
Ingredients: 1 tsp sunflower oil or vegetable oil; 1 1/2 shallot finely chopped; 4 garlic cloves; 1 galangal sliced; 1 lemongrass minced; 3 Tbs tomato purée; 1-2 Tbs chillies powder; 1 1/2 tsp cumin ground; 1 tsp coriander ground; 1/2 tsp ground white pepper; 1/4 tsp cinnamon ground; 2 Tbs fish sauce; 1 1/2 tsp shrimp paste; 1 1/2 tsp palm sugar; 3-4 Tbs coconut milk or cream; 3 Tbs fresh lime juice; 1 red onion sliced; 200 ml coconut cream; 1 can coconut milk; 500 g salmon fillets skinned, cut into chunks; 200 g green beans trimmed; fresh coriander to serve; lime to serve

Recipe Disclaimer

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Ingredients (23)

1 tsp

sunflower oil — or vegetable oil

Red curry paste:

1 1/2	shallot — finely chopped
4	garlic — cloves
1	galangal — sliced
1	lemongrass — minced
3 Tbs	tomato purée
1-2 Tbs	chillies — powder
1 1/2 tsp	cumin — ground
1 tsp	coriander — ground
1/2 tsp	ground white pepper
1/4 tsp	cinnamon — ground
2 Tbs	fish sauce
1 1/2 tsp	shrimp paste
1 1/2 tsp	palm sugar
3-4 Tbs	coconut milk — or cream
3 Tbs	fresh lime juice
1	red onion — sliced
200 ml	coconut cream
1 can	coconut milk
500 g	salmon fillets — skinned, cut into chunks
200 g	green beans — trimmed
	fresh coriander — to serve
	lime — to serve

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Method:

To make the red curry paste:
Blend all curry past ingredients in a food processor until well mixed and fragrant. Use coconut milk to loosen the mixture if too thick. If you have time, let the paste stand for a few hours to allow the flavours to combine.

To make the curry:
Heat the oil in a large pot. Add the onion and fry for 2 minutes. Add 4 Tbsp of the curry paste and cook for 5 minutes. Stir regularly to prevent the paste from burning or sticking.

Pour in the coconut cream and mix thoroughly, cooking for 2 minutes. Next add the coconut milk before adding the salmon and beans at the same time.

Simmer for 5 – 8 minutes before serving (don’t overcook the salmon as it will flake into the curry sauce)

Serve with fresh coriander and lime wedges on Jasmine rice.

Reprinted with permission of Damian Ettish.