Another day, another country - I've been busy criss-crossing the world from my kitchen these past couple of weeks ! The original recipe for Seafood Massaman Curry from my Thai-themed Kitchen Trotter box included squid but as I'm not keen on that, I left it out and just increased the quantities of salmon and prawns.
Prawn & Salmon Massaman Curry
6 king prawns per person
1 small salmon fillet per person
400ml coconut milk
3tbsp red curry paste
1 sachet tamarind paste
big handful of Kaffir lime leaves
1 tbsp sugar
Peel the prawns. Skin the salmon and chop into cubes. Gently fry in a little olive oil until the salmon is cooked through.
Heat the red curry paste in a small saucepan with 1tbsp oil. Gradually add the coconut milk, stirring to combine, until it thickens and becomes a smooth, homogenous sauce. Add the Kaffir lime leaves (which add a citrussy twist) and simmer over a low heat for a few minutes.
The tamarind paste (for a sour note), salt and sugar should all be added at the last minute, with the sauce off the heat, to taste, to get the right balance of flavours.
Put some rice or pad thai (click through for the recipe) in a bowl or deep plate, pile on the salmon and prawns and pour over the lovely rich sauce.
This creates a mild curry dish that is packed with flavours - the combination of sweet/sour/salty flavours really takes the fish and prawns to a new level.
*** Don't miss my country-by-country globecooking recipe index ! ***