Thai green curry with salmon

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Thai green curry

This Thai green curry made with a simple fresh paste made from scratch is the most flavoursome, curry you will ever make at home.

With the fresh aromatic ingredients used in South East Asian curries, I’m a big advocate of making the curry pastes from scratch because it’s very difficult to capture that flavour in jars and plus they have to be preserved to extend shelf life by adding array of preservatives. You can skip that and make a delicious and healthier version at home in no more than 30 minutes.

The beauty in the recipe lies in the versatility. The paste can be used to make a soup, or even as a marinade on meats. If you’re not a particular fan of fish you can opt for an alternative protein. For my vegan and plant based guys, all you have to do is leave out the shrimp paste and add a plant based protein to substitute the salmon.

Drop me a comment down below and let me know how you got on!

Ingredients

Paste:

  • 1 Medium onion 

  • 4 garlic cloves

  • 1tsp Shrimp paste

  • Thumb-size piece of galangal 

  • 2 stalks of lemongrass, 

  • 4 green Thai chillies 

  • 25g Fresh Thai basil

  • 25g Fresh coriander

  • 1 Lime

  • 1tsp ground cumin

  • 1tsp ground white (or black if unavailable) pepper

  • 1 tsp Rock salt

Curry:

  • 400ml Coconut milk

  • 4 Salmon fillets (seasoned with salt & pepper)

  • 4 Kaffir lime leaves 

  • 150g Tenderstem broccoli

  • 100g Mangetout 

  • 100g Baby corn

  • 100g Baby chestnut mushrooms

  • 100g Bamboo shoots

  • 1 Red pepper

  • 2 Red chillies (to garnish) 

Preparation

  1. Add all the paste ingredients into a blender and blitz until smooth. 

  2. Heat oil in a casserole dish / medium sized pan  and add the thai green curry paste. Cook the paste down until the water content has evaporated. 

  3. Pour the entire content of coconut milk into the pan, followed by the kaffir lime leaves then leave to simmer for 5-10 minutes. 

  4. Add the vegetables in stages starting  with the bamboo shoots, mushrooms and mange-tout. 

  5. In a separate pan, pan fry the salmon fillets for 5 minutes on each side.

  6. Continue by adding the rest of the vegetables; baby corn, tenderstem broccoli and lastly the sliced red peppers to the curry.

  7. Slice the lime on half and squeeze out all the juice, straight into the curry sauce.

  8. Lastly add the cooked salmon fillets to the curry.

  9. Cook for  5-6 minutes, Thai curry sauce should have reduced and will be thicker. 

  10. Remove from heat and serve thai green curry with steamed rice.

Serving suggestion

Serving suggestion

Nancy OdogwuComment