Ingredients

for the red curry paste (khreuang kaeng phet):

• 3 or 4 dried long red chilies, seeded and stems removed
• 1 tsp coriander seeds
• 7 fresh Thai chilies, seeded and stems removed
• 3 fresno chilies or red jalapeños (not pictured)
• 2 lemongrass stalks, white and light green portion only
• 1-inch piece of galangal, peeled (if you can't find galangal, just use fresh ginger)
• 5 kaffir lime leaves
• 5 garlic cloves
• 2-3 shallots
• 1/3 to 1/2 cup cilantro stems
• 2 tsp shrimp paste
for the red curry with salmon and bamboo shoots:
• 1/4 cup coconut cream
• 2 and 1/2 tbsp Red Curry Paste
• 13.5 oz. can (1 and 3/4 cups) coconut milk
• 2 tbsp palm sugar (you could substitute brown sugar)
• 3 tbsp fish sauce
• 11-12 oz. salmon fillets cut into bite-sized pieces
• 10 oz. can of bamboo shoots, drained
• 1 and 1/2 oz. galangal, grated (you can use ginger if you can't find galangal)
• 5 kaffir lime leaves, torn into pieces
• 1 tbsp Thai Basil leaves, chiffonaded
• 1 fresno chili or red jalapeño, sliced (optional)

Instructions

for the red curry paste:
1. Place the dried chilies in a small bowl of warm water for 1 to 2 minutes until softened; drain.
2. In a small sauté pan, dry roast the coriander seeds for a couple minutes until fragrant. Grind them up in a spice grinder, high-powered blender, or mortar and pestle.
3. Place all of the ingredients in the bowl of a food processor and process until a paste forms.
4. You can store extra curry paste in the fridge for 2 weeks, or the freezer for a few months.
   for the red curry with salmon and bamboo shoots:
5. Heat the coconut cream in a wok over medium heat for 5 minutes. Add in the curry paste and stir to combine. Cook for a couple more minutes.
6. Add in the coconut milk, sugar, and fish sauce and cook for 3-4 minutes.
7. Add in the salmon and bamboo shoots and simmer for about 6 minutes until the fish is cooked through.
8. Stir in the galangal and kaffir lime leaves and serve with rice. Sprinkle with the Thai basil, and the chili, if desired.

Notes