Thai Salmon Curry with Pear


Ingredients for curry paste:

10 cloves garlic

30g galangal, finely sliced

2 coriander roots

5 shallots

1 lemongrass, sliced

1 tsp belacan

1 kaffir lime rind, finely sliced

1 tsp white pepper

1 tsp salt

4 tbsp chilli paste

1 tsp saffron




2 sudu besar coconut milk

1 tbsp cooking oil

¼ cup curry paste (above)

1 tbsp chilli powder

100ml MARIGOLD Evaporated Filled Milk

50ml chicken stock

1 fish, cut into 5 pcs

1 stalk lemongrass

2 pears, peeled and cut into quarters

2 fresh kaffir lime leaves

½ tsp salt


  1. Fry coconut milk, curry paste and chilli powder in oil until fragrant.
  2. Add in MARIGOLD Evaporated Filled Milk and chicken stock. Stir thoroughly until oil surfaces.
  3. Add the fish, lemongrass, pear, kaffir lime leaves and salt and cook for 1 minute.
Prep time: 30 minutes
Cooking time: 20 minutes
Serves: 3-4