Ingredients

• 300 gms salmon, skin removed and cut into cubes
• 1 can coco milk
• 1 tsp chilli powder
• 1 tsp turmeric powder
• ¼- ½ tsp pepper powder ( according to taste)
• 2 Tbsp lime juice
• 1 tsp salt, or to taste
• 1 tbsp Thai fish sauce
• 1 tbsp brown sugar
• 2 - 3 small thai red chillies, left whole OR seeds removed and julliened or sriracha
• 2 tbsp green curry paste

Instructions

1. Heat a wide non-stick pan or wok over medium flame. Add ¼ cup of the thick coconut cream mixed with ¼ cup of water.
2. As the coconut milk heats up, add the green curry paste, stir and bring to a simmer.
3. Reduce the heat and simmer for a minute or two till the paste and coconut milk mixture thickens.
4. Add the salmon cubes and cook for a minute, till the salmon turns slightly opaque.
5. Add the salt and coconut palm sugar and allow to dissolve.
6. Next, add ½ cup of thick coconut cream mixed with ¾ cup water. Stir gently and bring to a light boil.
7. Add the turmeric powder and chilli powders. Stir gently and bring back to a simmer.
8. Cover and reduce the heat. Cook for 4 minutes.
9. Uncover, add the white pepper powder, tamarind solution, and fish sauce. Cover and cook for another 30 seconds - 1 minute.
10. Lastly, add up to ½ cup of dilute coconut milk (not too thick nor thin). Return to a simmer.
11. As a final touch, add red chilli and kaffir lime leaf over the curry. Remove from the stove and keep covered till time to serve.

Notes

Substitute for Kaffir Lime Leaf: Lime Zest. Substitute for Tamarind solution: Light brown sugar mixed with lime juice.

Source: https://recipesaresimple.com/recipe/thai-salmon-curry/?utm_source=whisk&utm_medium=ios&utm_campaign=thai_salmon_curry