Salmon Sour Yellow Curry

Ingredients (serves 3-4 persons)

Lobo Sour Yellow Curry Paste 1 packet
Vegetable oil 3 tablespoons
Salmon, cut into pieces 300 g (10.5 oz)
Bamboo shoots, chopped and boiled 100 g (3.5 oz)
Asparagus, chopped and boiled 100 g (3.5 oz)
Pineapple, cut into pieces 50 g (1.8 oz)
Soup stock 50 g (1.8 oz)
Finely chopped kaffir lime leaves and red chilli to garnish

Preparation

A curry that complements the taste of the fish. It is a delicious non-coconut curry enhanced with the flavour of bamboo shoots.

• Heat vegetable oil in a wok. Add the Sour Yellow Curry Paste and stir until aromatic.

• Add salmon, and when cooked, add bamboo shoots then follow by asparagus, pineapple and soup stock.

• When vegetables are cooked and soup is boiling, flavour as desired. Transfer to the bowl. Sprinkle with finely chopped kaffir lime leaves and red chilli. Serve with hot steamed rice.

Tips

• Sour Yellow Curry is very hot. Serve with fresh vegetables like winged beans, djenkol beans, parkia, cucumber and eggplant.

• Salmon can be substituted with striped catfish or snapper.

• To make curry extra sour, add lime juice to taste