The Thai version of Yellow Curry, brought from India years ago, has been transformed into mellow,gentle and harmonious aroma which goes well with chicken, shrimp and seafood, in addition to lamb. lots of shallot and lemongrass tone down the harsh flavor of mustard and turmeric. Try this recipe using Salmon, you will love it!
Ingredients :
3 tbsps vegetable oil
1 pkt LOBO Sour Yellow Curry Paste
100g coconut shoot
1 piece horizontal sliced salmon
(about 1” thick)
100g asparagus, cut into 1” long & blanch
50g pineapple, cut into small pieces
¼ tbsp sugar
50g water
thinly sliced kaffir lime leaves and Red cayenne chilli for sprinkle
Directions :
1. Heat the oil in a wok till it's hot. Stir fry the LOBO Sour Yellow Curry Paste till odorously smell. Add the salmon, fry until 80 % cooked follow with coconut shoot, asparagus, pineapple, sugar and water. Continue to fry till fully cooked.
2. Transfer to a plate, sprinkle with kaffir lime and cayenne chilli.
Tags: Thai, curry, shallot, lemongrass, chilli
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