Sour Orange Curry of Salmon

Name: Sour Orange Curry of Salmon
Cuisine: Thai
Ingredients: 1 small handful of baby spinach leaves; 120 g (4¼ oz) snake or green beans, cut into 4 cm (½ inch) lengths; 5 dried long red chillies, deseeded, soaked in warm water for 30 minutes; 1 small handful of Thai basil leaves; a large pinch of sea salt; 5 red shallots, chopped; 1 tablespoon chopped galangal; 300 g (10½ oz) salmon fillet, skin removed, cut into bite-sized pieces; 4 tablespoons tamarind water; 375 ml (13 fl oz/1½ cups) fresh chicken stock; 2 tablespoons fish sauce; 1 teaspoon sugar; 8 cherry tomatoes, halved; 1 teaspoon Thai shrimp paste, wrapped in foil and roasted until fragrant

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

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 (

Asia
Thailand
Main course
Gluten-free
South East Asia

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 minu