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A twist on your classic Thai fish curry, this easy yet flavourful recipe is one anyone can make. The homemade red curry paste, made with toasted spices, garlic, shallots, and lemongrass, brings a depth of flavor that pairs beautifully with the creamy coconut milk. The tender salmon, crispy on the outside and medium-rare inside, and the juicy shrimp are perfectly complemented by the zesty lime and fresh coriander. Serve with rice for a complete meal.
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Toast the coriander seeds and cumin seeds in a dry pan until fragrant.
Pound the toasted seeds with white pepper corns in a mortar and pestle until fine.
Add the remaining paste ingredients and pound until a homogenous paste is formed.
Heat the creamy layer from the top of the coconut milk in a pan.
Fry 3/4 of the prepared paste in the coconut cream until the oil separates.
Add the remaining coconut milk and kafir lime leaves, then cook for 10 minutes.
Stir in the palm sugar, fish sauce, and salt to taste.
Add the shrimp and cook for about 5 minutes until they are pink and cooked through. Remove and set aside.
Pat the salmon dry, season with salt, and fry skin side down in a pan until crispy, about 7-8 minutes.
Flip the salmon and briefly cook the other side for 1-2 minutes until medium-rare.
Plate the curry with rice, fresh lime, coriander, and optional chillies.
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You can adjust the spice level of the paste by using more or fewer dry Thai chillies.
Freeze any leftover paste for future use.
Ensure the salmon skin is dry before frying to achieve a crispy texture.
Use fresh kafir lime leaves for the best aroma and flavor.
Can I use store-bought red curry paste?
Yes, you can use store-bought paste if you're short on time, but making it fresh enhances the flavor.
How do I know when the oil has separated from the paste?
You'll see a shiny layer of oil forming on the surface of the paste as it cooks.
Can I substitute salmon with another fish?
Yes, you can use any firm fish like cod or halibut.
How do I store leftover curry paste?
Store the paste in an airtight container in the freezer for up to 3 months.
What can I use instead of palm sugar?
You can substitute palm sugar with brown sugar or white sugar if needed.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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