Thai Steamed Salmon Curry Cups

Name: Thai Steamed Salmon Curry Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 400 g Salmon fillet, diced; 70 g Heritage Curry Paste; 120 ml Milk; 2 large Eggs; 1 large Egg white; 1/2 tsp salt; 3 leaves makrut lime leaves, finely shredded; 1 piece Red chili, thinly sliced; 4 cups steamed jasmine rice

These Thai steamed salmon curry cups are tender, aromatic, and lightly spicy, with a silky texture from eggs and milk. Finished with makrut lime leaves and fresh red chili, they make a fragrant seafood dish to serve with hot rice.

Servings---

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

Salmon fillet, diced
400 g
Heritage Curry Paste
70 g
Milk
120 ml
Eggs
2 large
Egg white
1 large
salt
0.5 tsp
makrut lime leaves, finely shredded
3 leaves
Red chili, thinly sliced
1 piece
steamed jasmine rice
4 cups

Step-by-Step Instructions

Add the diced salmon, Thai heritage curry paste, milk, eggs, and salt to a blender or food processor. Blend until the mixture is smooth and well combined, then divide it among small foil cups or heatproof ramekins, filling each almost to the top. Spoon a little beaten egg white over the surface of each cup.

Place the cups in a steamer over simmering water. Cover and steam for about 20 minutes, or until the salmon mixture is set and cooked through. Garnish with finely shredded makrut lime leaves and sliced red chili, then serve hot with steamed jasmine rice.

Chef's Tips

For a richer, more traditional Thai flavor, use coconut milk instead of dairy milk. Do not overfill the cups, as the mixture may puff slightly while steaming. The curry cups are best served fresh, but leftovers can be refrigerated for up to 2 days and gently reheated by steaming.