Sour Orange Curry of Salmon

Preparation info
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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.


  • 300 g (10½ oz) salmon fillet, skin removed, cut into bite-sized pieces
  • 375 ml (


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