Paste –

8 dried red chilies

25mm piece ginger or galangal

2 stalks lemon grass, chopped

Tsp turmeric

3 garlic cloves

Tsp shrimp paste

1 tbsp veg oil to fry

250ml coconut cream

500ml chicken stock

8 lime leaves

2 stalks lemon grass, bruised

25ml tamarind paste

25ml fish sauce

tbs sugar

4 x salmon fillets, approx. 175g each

150g green beans

Serve with sticky rice, sliced red chillies, Thai basil, mint, coriander


1. Paste – soak the chillies in water for 20mins. Then blend (inc water) with the rest of the ingredients til smooth.

2. Fry approx. 60g of the paste on a low heat for 5mins in the veg oil.

3. Add the coconut, stock, lemon grass and lime leaves.

4. Bring to the boil. Add the sugar, fish sauce and tamarind and simmer for 15 minutes.

5. Now add the fish and simmer for 5-6mins. Add the beans, cook 1 minute more.

6. Serve with the accompaniments.