From สุประวีณ์ รัตนะ's kitchen in Thailand. 
Southern Thai Sour Curry with Salmon Head and Pickled Bamboo Shoots
This Southern Thai sour curry with salmon head and pickled bamboo shoots features a spicy, tangy, sweet, and salty flavor. Enjoy it with hot steamed rice for a delicious meal.
Southern Thai Sour Curry with Salmon Head and Pickled Bamboo Shoots
This Southern Thai sour curry with salmon head and pickled bamboo shoots features a spicy, tangy, sweet, and salty flavor. Enjoy it with hot steamed rice for a delicious meal.
Open in Cookpad AppSteps
- 1
To make the curry paste: Remove the stems from the chilies and wash them thoroughly. Peel and wash the red onion, then chop into small pieces. Peel and wash the garlic. Wash the turmeric and cut into rough slices. Place the chilies, salt, turmeric, garlic, and red onion in a mortar and pound until smooth. Add the shrimp paste and mix well. Set aside.
- 2
To prepare the salmon: Cut the salmon head into pieces and wash thoroughly. Place in a colander to drain.
- 3
To prepare the pickled bamboo shoots: Rinse the pickled bamboo shoots well and place in a colander to drain.
- 4
To cook: Place a pot over medium heat. Add the water and the prepared curry paste. Bring to a boil.
- 5
Add the salmon head and pickled bamboo shoots. Do not stir; let the fish cook undisturbed.
- 6
Season with lime juice, salt, and palm sugar. Taste and adjust seasoning as desired.
- 7
Turn off the heat. Serve hot with steamed rice.
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