Northern Fish Curry with Shallots and Lemon Grass

Name: Northern Fish Curry with Shallots and Lemon Grass
Yield: Serves Four
Cuisine: Thai
Ingredients: 2 garlic cloves, finely chopped; 4 shallots, finely chopped; 1 lemon grass stalk, finely chopped; 2.5 cm/1 in piece fresh galangal, finely chopped; 500 ml/17 fl oz/2¼ cups vegetable stock; 450 g/1 lb salmon fillet; 15 ml/1 tbsp Thai fish sauce; 2.5 ml/½ tsp dried chilli flakes; 5 ml/1 tsp palm sugar or light muscovado (brown) sugar

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This is a thin, soupy curry with wonderfully strong flavours. Lots of sticky rice to soak up the delicious juices.

Ingredients

450 g/1 lb salmon fillet
500 ml/17

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Place the salmon in the freezer for 30–40 minutes to firm up the flesh slightly. Remove and discard the skin, then use a sharp knife to cut the fish into 2.5cm/1 in cubes, removing any stray bones with your fingers or with tweezers as you do so.
Pour the stock into a l