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Salmon & Cauliflower Thai Curry

Salmon & Cauliflower Thai  Curry
Salmon & Cauliflower Thai Curry

A few weeks ago I received a gift box full of Asian-grocery-products, It is an understatement if I say I was over the moon with this box. The box came with groceries enough for 3 recipes and a booklet with the recipes in question, all from Thailand. The dish is a bit spicy but it is just a tiny kick, the coconut milk mellows it down and the palm sugar gives it such a nice balance between acidity and sweetness. All in all this dish is one of my favorite curries out there.

This recipe yields 4 portions.


50 gr. of tomato paste

1 tablespoon of cayenne pepper

500 ml of coconut milk

4 tablespoon of fish sauce

4 tablespoons of thin soy sauce

2 tablespoon of chicken bouillon powdered (dissolved in 1/2 cup of warm water)

4 tablespoons of palm sugar (grated)

6 dry kaffir lemon leaves

600 gr. of salmon fillet (cut in bite size)

2 cups of cauliflower florets

1 red bell pepper

1/2 cup of fresh basil (chopped)

1/2 cup vegetable oil


1. Warm up the coconut milk in a sauce pan and set aside.

2. In a bowl add the fish sauce, soy sauce and the bouillon mixture.

3. In pan (or wok if you have one) add the tomato paste with the cayenne pepper and kaffir lemon leaves, sauté in the vegetable oil and add the cauliflower and red bell pepper.

4. Add the salmon and the bouillon and sauce mixture, reduce the heat and add the coconut milk. Let simmer for 10 minutes on low heat. Serve warm.


1. A side of white steamed rice is ideal for this curry.

2. Garnish with the basil or parsley.

3. Add chopped red chili for extra heat.


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