Hor Mok Pla Salmon - Steamed Salmon Curry With Coconut Milk
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This is the best salmon curry in the world. A bold statement for this wonderful red curry based salmon curry that bursts with flavor without overpowering the wonderful taste of the salmon.It is easy to make and doesn't take long so you can serve up something truly different for a change.
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Ingredients
Ingredients
- 14 oz Salmon
- 2½ tbsp Red Curry Paste
- 7 fl. oz Coconut Milk
- 2 Eggs
- 1½ tbsp Rice Flour
- 4 tsp Palm Sugar
- 3 tbsp Fish Sauce
- 2 handfuls Sweet Basil
- 2 Spur Chili Sliced
- 6 Kaffir Lime Leaves Julienne
Instructions
Preparation
- Remove the sweet basil leaves from stem. Julienne the leaves and slice the spur chili.
- Cut salmon into large chunks.
Instructions
- Heat coconut milk over a medium heat and when warmed add the red curry paste to the pan. Stir constantly until you have a smooth sauce. Season with fish sauce and palm sugar to taste.
- Add the chunks of salmon, sliced spur chili, julienned kaffir lime leaves, and eggs. Mix well and cook for a few minutes. Add rice flour that has been mixed with a little water to thicken the curry, cook for a minute or two and then turn the heat off.
- Place salmon curry into ramekins or banana leaf bowls and put in the steamer tray.
- Steam over boiling water for 10 minutes and then serve with freshly steamed Jasmine Rice.