Classic Gang Som Thai curry has a wonderful shrimpiness and sour bite from the tamarind. Use the curry for any type of seafood you like; it’s distinct and delicious. In fact, one of my all-time favourite mussel dishes is made with this curry sauce, boiled, with mussels opened up in it.
Pound all the paste ingredients in a mortar with a pestle until you have a fine paste. Or process in a blender, adding
Bring the stock to the boil in a small pot and add the curry paste, tamarind water, sugar and fish sauce, then simmer for 5 minutes. Add the tomatoes and snake beans and simmer for another 2 minutes, then add the salmon and cook for a further minute. Stir through the spinach and basil leaves to serve.
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