Sour Orange Curry of Salmon

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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.

Ingredients

  • 300 g (10½ oz) salmon fillet, skin removed, cut into bite-sized pieces
  • 375 ml (13 fl oz/ cups) fresh chicken stock
  • 4 tablespoons tamarind water
  • 1 teaspoon sugar
  • 2 tablespoons fish sauce
  • 8 cherry tomatoes, halved
  • 120 g ( oz) snake or green beans, cut into 4 cm (½ inch) lengths
  • 1 small handful of baby spinach leaves
  • 1 small handful of Thai basil leaves

Curry Paste

  • 5 dried long red chillies, deseeded, soaked in warm water for 30 minutes
  • a large pinch of sea salt
  • 1 tablespoon chopped galangal
  • 5 red shallots, chopped
  • 1 teaspoon Thai shrimp paste, wrapped in foil and roasted until fragrant

Method

Pound all the paste ingredients in a mortar with a pestle until you have a fine paste. Or process in a blender, adding a little water if necessary.

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.