Thai red salmon curry
4 servings
Prep: 15 mins,
Cooking: 20 mins
A deliciously spicy winter salmon dish.
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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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