John Myers
Ingredients for 4 servings:
- 450 g salmon fillet(s)
- 500 ml vegetable stock
- 4 medium-sized shallots, finely diced
- 2 clove(s) garlic, squeezed
- 1 piece(s) galangal, approx. 3 cm long, finely chopped
- 1 stalk lemongrass, finely chopped
- ½ tsp dried chili flakes, or a little more if you like it hot
- 2 tbsp fish sauce (Thai)
- 1 tsp cane sugar
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
soup-like curry from Northern Thailand
Place the salmon fillets in the freezer for about 30 minutes to firm up the meat a bit. Then cut into approximately 3 cm cubes. Pour the vegetable stock into a deep pan or wok and bring to a boil. Add the shallots, garlic, galangal (you can also use fresh ginger, but it’s not quite as authentic), and lemongrass along with the chili flakes, fish sauce, and sugar. Bring back to a boil and then simmer over low heat for about 15 minutes. Then add the fish, bring everything to a boil briefly, and then immediately remove from the heat. Cover and let the curry simmer for about 10 to 15 minutes, until the salmon is cooked. Serve with (jasmine) rice. Tip: If desired, fresh mushroom slices, sliced spring onions, and halved snow peas can also be added to the curry along with the fish for a more “vegetable” flavor.
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