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How to: Salmon in coconut red curry sauce from Fuchsia Urban Thai

Executive chef Charoensit Maliton reveals his recipe
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Salmon, Thai, Fuchsia urban thai, How to, Recipe

Salmon in coconut red curry sauce
Serves 4.

For the red curry paste:
Makes 1 cup

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Ingredients:

• 1 ½ tablespoons coriander seed toasted in a dry skillet till fragrant
• 2 teaspoons cumin seeds, toasted in dry skillet until fragrant
• 1 teaspoon white peppercorns
• 7 dried Thai long chilis, seeded, soaked in hot water until soft and drained
• 10 birds eye chilis
• 2 teaspoons salt
• 2 tablespoons finely chopped galangal
• 2 tablespoons finely sliced lemongrass
• 2 teaspoons finely chopped kaffir lime rind
• 2 teaspoons shrimp pastes
• 2 tablespoons finely chopped cilantro roots
• 10 cloves garlic
• ½ cup sliced shallots

Method: Grind in food processor or using a traditional mortar and pestle.


For the salmon in coconut red curry sauce

Ingredients:

• 1 ½ tablespoons coconut or vegetable oil
• 2 tablespoons homemade red curry paste or 1 tablespoon of store bought (we like Thai kitchen)
• ¼ cup coconut cream
• ½ cup water
• 2 teaspoons fish sauce (or to taste)
• 2 teaspoons palm sugar or dark brown sugar
• 4 (170 grams) skinless salmon fillets
• 1 fresh red Thai chili, halved and seeded, cut into long slivers
• 2 kaffir lime leaves cut lengthwise into thin strips

Method:

In a wok combine the oil, curry paste and coconut cream over medium-high heat and fry until the paste is fragrant and the coconut fat separates, around 2 minutes. Stir in the coconut milk, water, fish sauce and sugar, then arrange the fish fillets in the pan in a single layer, leaving space between them. Turn down the heat to medium-low, cover and cook the fish for 2 minutes. Turn the fillets over, add the chili, re-cover and continue to cook until the fish flakes easily with a fork, about 2 minutes. Sprinkle the lime leaves over the top and serve immediately.

Chefs tip – before adding the salmon, cook the curry sauce for an additional 5 minutes for a thicker sauce

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