Thai Comfort Dinner: Curry, Fried Egg, and Larb Salmon

Ingredients

Larb Salmon

• 8 oz cooked salmon, flaked
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 shallots, minced
• 2 green onions, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp toasted rice powder

Yellow Curry

• 2 tbsp coconut oil
• 2 tbsp yellow curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken or vegetable broth
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup potatoes, diced
• 1 cup carrots, sliced
• 1/2 cup bell peppers, sliced
• fresh basil or cilantro, for garnish

Fried Eggs

• 1 tbsp oil
• 2 eggs
• salt

Instructions

1. Prepare the larb salmon: In a bowl, mix together 8 oz flaked cooked salmon, 2 tbsp lime juice, 1 tbsp fish sauce, 1 tsp sugar, 2 minced shallots, 2 chopped green onions, 1/4 cup chopped mint, 1/4 cup chopped cilantro, and 1 tsp toasted rice powder. Toss gently and set aside to marinate for 10 minutes.
2. Make the yellow curry: In a wok or large pan, heat 2 tbsp coconut oil over medium heat. Add 2 tbsp yellow curry paste and stir for 1 minute until fragrant. Add 1 can (14 oz) coconut milk, 1 cup chicken or vegetable broth, 1 tbsp fish sauce, 1 tsp sugar, and bring to a simmer.
3. Add curry vegetables: Stir in 1 cup diced potatoes, 1 cup sliced carrots, and 1/2 cup sliced bell peppers. Simmer for 10-12 minutes until vegetables are tender. Taste and adjust seasoning with more fish sauce or lime juice if needed.
4. Fry the eggs: While the curry simmers, heat 1 tbsp oil in a non-stick skillet over medium-high heat. Crack 2 eggs into the pan and fry for 2-3 minutes until edges are crispy and whites are set, but yolks are still runny. Season with a pinch of salt.
5. Assemble the meal: Divide the curry into bowls, top each with a fried egg. Serve the larb salmon on the side, accompanied by steamed jasmine rice or sticky rice.
6. Garnish and serve: Sprinkle fresh basil or cilantro over the curry and larb. Enjoy immediately for the best flavors.

Notes

For a vegan version, substitute salmon with tofu or mushrooms in the larb and use vegetable broth in the curry. Toast rice powder by dry-frying uncooked jasmine rice until golden and grinding it finely. Leftovers keep in the fridge for 2 days; reheat curry gently to avoid separating the coconut milk.