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.

Print Recipe

Thai Yellow Salmon Curry

Keyword

Carrot, Coconut, Curry, Kale, Salmon

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 tsp coconut oil
• 1 clove garlic
• 1 chilli
• 1 piece fresh ginger
• 1 onion
• 2 tbsp yellow Thai curry paste
• 1 large carrot
• 1 tin bamboo shoots
• 250 ml light coconut milk
• 300 g skinless salmon fillet
• 100 g kale
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 125 g basmati rice

Keyword Carrot, Coconut, Curry, Kale, Salmon Prep Time 5 minutes Cook Time 20 minutes Servings people Ingredients 1 tsp coconut oil 1 clove garlic 1 chilli 1 piece fresh ginger 1 onion 2 tbsp yellow Thai curry paste 1 large carrot 1 tin bamboo shoots 250 ml light coconut milk 300 g skinless salmon fillet 100 g kale 1 tbsp fish sauce 1 tbsp lime juice 125 g basmati rice

Instructions

To Prepare:

1. Peel and dice the onion, slice the chilli in to thin strips.
2. Peel and grate the garlic and ginger.
3. Add everything so far to a large lidded saucepan with the coconut oil.
4. Peel the carrot and slice in to match sticks.
5. Measure out the coconut milk, open and drain the bamboo shoots.

To Cook:

1. Heat the saucepan over a medium heat and fry the contents for 5 minutes.
2. Add in the curry paste and stir constantly for 30 seconds.
3. Add the carrots and keep frying for 1 minute.
4. Lower the heat to medium-low and pour in the coconut milk.
5. Add the bamboo shoots to the pan and cover. Leave to simmer for 10 minutes.
6. Make the rice by adding it to a pan of boiling water and leave to simmer for 10/12 minutes.
7. Slice the salmon fillets in to small pieces. Weigh out the kale.
8. After 10 minutes is up on the curry remove the lid and stir in the kale. Place the salmon pieces on top of the mixture and cover again with the lid. Leave for another five minutes.
9. Once the rice is cooked strain and serve.
10. Just before serving the curry on top of the rice season it with the fish sauce and lime juice.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.