Northern Fish Curry with Shallots and Lemon Grass

Preparation info
  • Serves


    • Difficulty


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.


  • 450 g/1 lb salmon fillet
  • 500 ml/17


  1. 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.
  2. Pour the stock into a l