Ingredients

• 5 shallots
• roughly chopped
• 3cm/1¼in galangal
• roughly chopped
• 3 stalks lemongrass
• roughly chopped
• 5 cloves garlic
• roughly chopped
• 3cm/1¼in ginger
• roughly chopped
• 5 dried chillies
• soaked in warm water
• seeds removed and roughly chopped
• 5 tbsp vegetable oil
• 1kg/2lb 4oz salmon fillet
• cut into cubes
• 2 cinnamon stick
• 3 cloves
• 3 star anise
• 3 cardamom pods
• 1 stalk lemongrass
• roughly chopped
• 400ml/14fl oz coconut milk
• 2 tsp tamarind paste
• 6 kaffir lime leaves
• 6 tbsp desiccated coconut
• toasted
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 2 limes
• juice only
• sea salt and freshly ground black pepper
• 2 tbsp rice wine vinegar
• 3 tbsp toasted sesame oil
• 3 tbsp mint leaves
• 3 tbsp coriander leaves
• ½ cucumber
• finely shredded
• 250g/9oz white cabbage
• finely shredded
• 1 red chilli
• finely shredded

Directions

• For the spice paste
• place all the ingredients into a food processor and pulse to form a paste. Transfer the paste to a small bowl and set aside.
• For the salmon
• heat a heavy-based pan over a medium heat
• add half the oil then brown the salmon on all sides
• remove from the pan and set aside.
• Add the remaining oil to the pan and fry the spice paste for 2-3 minutes. Add the cinnamon
• cloves
• star anise
• cardamom and lemongrass and cook for another couple of minutes.
• Return the salmon to the pan
• mix well then add the coconut milk
• 200ml/7fl oz water
• tamarind paste and lime leaves and bring to a simmer.
• Add the toasted coconut
• soy and fish sauces and return to the boil
• stirring all the time to make sure it doesn’t stick.
• Turn down to a gentle simmer and cook for 2-3 minutes. Add the lime juice and season with sea salt and freshly ground black pepper.
• For the salad
• whisk the rice wine vinegar and sesame oil together in a bowl then add the remaining ingredients and toss to combine.
• To serve
• spoon the curry onto the plate and pile the salad alongside.