Ingredients

Steps

• Pulse all spice paste ingredients in a food processor until smooth.
• Brown the salmon cubes in half the oil over medium heat and set aside.
• Fry the spice paste in the remaining oil for 3 minutes before adding whole spices and lemongrass.
• Return salmon to the pan with coconut milk, 200ml water, tamarind, and lime leaves.
• Stir in toasted coconut, soy, and fish sauces while bringing to a boil.
• Simmer gently for 3 minutes and finish with lime juice and seasoning.
• Whisk vinegar and sesame oil together and toss with the salad vegetables and herbs.
• Serve the salmon curry alongside the fresh salad.