Green curry with salmon. This green curry with salmon is a tasty, spicy and healthy dinner for every day of the week.
Recipe courtesy Seafood from Norway
Cooking time: 50-60 minutes
Skill level: Medium
Serves: 4
Ingredients
500g salmon fillet, skinned and deboned
800ml coconut milk, light
250 ml coconut milk, creamy
250g pea aubergine
3 kaffir lime leaves
3tbsp fish sauce
2tsp palm sugar
3tbsp vegetable oil
2 chilies, red
100g Thai basil
Curry paste
15 bird’s eye chili, green
4 spur chili, green
1tsp salt
1/2 shallot
2tbsp garlic, minced
1tsp galangal
1 1/2tbsp lemon grass
1 1/2tbsp kaffir lime zest
1/2tbsp coriander root
1tsp cumin
1tbsp coriander seeds
1/2tsp pepper, black ground
1tsp shrimp paste
Method
- Shred the kaffir lime leaves.
- Pat the salmon fillets dry with a paper towel and slice into cubes.
- Heat vegetable oil in a pan and fry the salmon cubes on each side, and set aside.
- Chop the green chillies, shallot, garlic, galangal, lemongrass, kaffir lime zest and coriander roots finely.
- Mix all ingredients for the curry paste in a mortar.
- Heat vegetable oil in a pan over medium heat and sauté the curry paste. slowly add half of the thick coconut milk and stir fry until fragrant. Remove pan from heat.
- Transfer the curry into a large pot and heat over medium heat, add the light coconut milk and kaffir lime leaves. Bring to a boil and add fish sauce and sugar.
- Add pea aubergine and make sure they are submerged in the curry. Continue cooking until the aubergine is cooked through and add the remaining thick coconut milk. Bring to a boil and add Thai basil leaves and red spur chillies.
- Taste the curry and adjust the spiciness to your liking. If the curry is to spicy, add some coconut milk and bring down the heat level.
- Turn off the heat and add the salmon cubes.
- Serve immediately with rice.