Thai Yellow Salmon Curry
Until recently I wasn’t aware that you could get a yellow Thai curry. The more common are red and green. They are named for the colour of chilli that is used. Red Thai curry is the spiciest and in traditional Thai cookery people have been known to add up to 20 red chillies in their curry paste to make it extra fiery. This sounds a bit too hot for me, I don’t know about you. In yellow Thai curry paste the chillies used are yellow. I wasn’t aware that there was such a thing as a yellow chilli but apparently there is, and they are far more common than I was aware of. To be honest, I’m never really aware of what colour chilli I’m using in my cooking, it’s just lucky dip.
The paste also gets its yellow colouring from the addition of tumeric, making it more similar than other Thai curries to indian cooking. In fact when I opened the jar of curry paste and smelt it, if I hadn’t have known what I was smelling I would have thought I was using something more like a tikka curry paste rather than a Thai one. Typically in Thai cuisine the yellow curry paste is used to flavour fish stews hence why I have chosen to use it in this salmon curry recipe. I also chose to add bamboo shoots to the curry to give it more of an authentic Thai feeling. Feel free to change up the vegetables as you wish and let me know if you come up with a particularly tasty combination.