Just when you though I was done with all the Thai recipes…
Yep, the Thai food obsession is still going strong over here! Curry is quite possibly my favorite type of Thai food, and Red Curries and Penang Curries are my favorite types of curry. I usually order my curries with chicken or duck, but I decided to try something a bit out of the ordinary and make this one with salmon—excellent choice on my part.
I’m not entirely sure how authentic a choice salmon is in Thai curries, but the rest of it is pretty dean authentic. I made the red curry paste from scratch which was relatively easy, but requires quite a few ingredients. Oh, and let me just tell you, shrimp paste is certainly among the worst smells I’ve come across in this world. I repackaged it in TWO Ziploc baggies, and I can still smell it in my pantry! On the other hand, Rook was freaking out over the smell…in the complete opposite fashion. While it was out, he was glued to my side. He kept trying to sit like he does for treats. He’s strange.
But annnnnnyyyways, despite the fact that shrimp paste on its own smells like death, it’s amazing in the curry and totally necessary. It’s totally the same for the fish sauce—weird on its own, but creates something magical when paired with other ingredients!
I loved how this turned out. It’s just like the curry I order when I go to my favorite Thai place. It’s creamy, spicy, and absolutely bursting with flavor. Rice is a total must to soak up all the wonderful sauce.
You absolutely don’t have to stick with salmon in this dish (though it’s really freakin’ tasty); try chicken, tofu, duck, or a white fish! You can also throw in whatever veggies you want. The important part here is the sauce. And, while it totally won’t have the same depth of flavor, you can even use store-bout red curry paste if you don’t feel like making your own.