Sour Orange Curry of Salmon

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

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
South East Asia
Gluten-free

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