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Thai jungle seafood curry
Thai jungle seafood curry
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Prep Time:
55 minutes
Cook Time:
12 minutes
Total Time:
67 minutes
Spicy and bold Thai jungle curry, originating from northern Thailand, features no coconut milk for a watery, intense kick. Loaded with fiery young peppercorns, this dish is not for the timid!
Ingredients:
  • 18.20 gm peanut oil
  • 2 (about 500g) salmon fillets, cut into 3cm pieces
  • 800g green prawns, peeled, leaving tails intact, deveined
  • 250ml fish stock
  • 48.80 gm fish sauce
  • 5.00 gm caster sugar
  • Coriander leaves, to serve
  • Steamed jasmine rice, to serve
  • 10 fresh green birdseye chillies, chopped (seeds optional, see note)
  • 20.00 ml finely chopped galangal (see note)
  • 1 stalk lemongrass, white part only, finely chopped
  • 2 fresh coriander roots and stems, finely chopped
  • 1 tsp finely grated makrut lime rind (see note)
  • 2 purple Asian shallots, finely chopped
  • 6.10 gm shrimp paste
  • 4 garlic cloves, finely chopped
Instructions:
  • Create a fragrant curry paste by combining chilli, galangal, lemongrass, coriander, lime rind, shallots, shrimp paste, and garlic in a mortar. Use a pestle to pound the ingredients until a smooth paste forms. Season with salt to taste.
  • - Start by heating oil over high heat in a wok. - Add salmon and cook for 2 minutes until lightly browned, gently tossing occasionally. - Transfer the salmon to a bowl. - Add prawns to the wok and stir-fry for 2 minutes until they change color and curl. - Transfer the prawns to the bowl.
  • Heat up the curry paste in a hot wok, stirring occasionally, until fragrant. Add in the salmon, prawns, and fish stock, then bring everything to a simmer. Finish by incorporating the fish sauce and caster sugar, and season to taste with sugar and fish sauce.
  • Divide into serving bowls and garnish with fresh coriander leaves. Enjoy with steamed rice, if preferred.

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