"This light aromatic coconut-based curry from Thailand is a great way to showcase beautiful fresh seafood," says Tikaram. "I'm using salmon here although you could substitute mussels, squid or even a combination of them all. At EP we make all our curry pastes fresh, daily. It's an expensive and labour-intensive process, although the result is delicious, but I must admit that when I'm making a quick curry at home, I use a store-bought yellow curry paste, which does the job."
Note Krachai, or wild ginger, is available fresh from Thai grocers when in season, or in jars from Asian greengrocers. Shrimp paste, also called kapi or terasi, is available from Asian food stores.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×