Thai Yellow Salmon Curry
Servings Prep Time
2people 5minutes
Cook Time
20 minutes
Servings Prep Time
2people 5minutes
Cook Time
20 minutes
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.