Salmon curry with turmeric

Ingredients for 4 servings

  • ½ litre of chicken or vegetable broth
  • ¼ litre of coconut milk
  • 2 to 3 tablespoons yellow Thai curry paste
  • 1 tablespoon of tamarind paste
  • 2 tablespoons of fish sauce
  • 500 g of salmon fillet
  • 2 red peppers
  • 100 g green beans
  • ½ cup coriander leaves
  • Jasmine rice, to serve


1. Heat the broth with coconut milk. Dissolve the curry paste in a little hot water and add to the broth. Season with tamarind paste and fish sauce. Add the salmon and green beans and cook for 5 to 6 minutes.


2. In the end, add the coriander leaves (reserving a few to decorate) and cook for 2 more minutes. Serve with jasmine rice and garnish with coriander leaves and chopped red chilli.