Yellow Curry with Salmon
6 servings
30 minutes
Yellow curry paste is ideal for fish. Before frying, salmon should definitely be rolled in a mixture of salt, pepper and starch. The recipe was shared with us by the chef of the restaurant "Indochine" Xu Lei.
1
Boil jasmine rice.
- Jasmine rice: 800 g
2
Cut the salmon fillet into cubes.
- Salmon fillet: 550 g
3
Mix salt, pepper, and starch in a bowl and coat the salmon cubes in the mixture.
- Salt: 6 g
- Ground black pepper: to taste
- Potato starch: 70 g
4
Fry the salmon in vegetable oil in a pan until cooked. Let it cool.
- Vegetable oil: 80 ml
- Salmon fillet: 550 g
5
In a saucepan, mix yellow curry paste with vegetable oil. Add coconut milk and stir. Place the mixture on low heat and stir constantly.
- Yellow curry powder: 160 g
- Vegetable oil: 80 ml
- Coconut milk: 750 ml
6
When the mixture becomes warm, add palm sugar and fish sauce. Cook for another 5 minutes. Add beans, basil leaves, and dong sauce. Cook for about 2 more minutes.
- Palm sugar: 16 g
- Fish sauce: 16 ml
- Green beans: 200 g
- Thai basil: 100 g
- Chinese mushroom stir-fry sauce: 10 ml
7
Place the boiled rice on a plate and add the curry mixture with salmon.
- Jasmine rice: 800 g
- Salmon fillet: 550 g
