400 g salmon filet, cut in 1 cm slices
150 g prawns, washed and drained
1 red onion, chopped
1 stalk lemongrass, chopped (just the white part)
3 tbs soybean oil
120 g ginger, thinly sliced
1 red Thai chili, chopped
2 tbs red curry paste
¼ red sweet pepper, diced
¼ yellow sweet pepper, diced
2 carrots, peeled and chopped
100 g sugar snaps
250 ml coconut milk
Juice of one lime
1 tbs fish Sauce
Fresh coriander leaves, for serving
Red Fish Curry
We always try to keep it simple. And so we also did here. This Red Curry is a typical during the week fast dinner meal. Within 20 minutes you have a curry you wouldn´t get that good when you go to a restaurant.
Heat 1 tbs oil a frying pan and stir fry onion and lemongrass until golden Brown.
Add half of the ginger, chili and curry paste and stir fry for 1 minute.
Deglaze with 500 ml water and simmer stock on medium heat for 15 minutes.
Meanwhile 1 tbs heat oil in a separate frying pan and fry prawns and salmon, set aside.
Fry carrots and sweet pepper, stir in ginger and sugar snaps.
Pour stock through a sieve into the pan, add coconut milk, bring to a simmer.
Mix fish with fish sauce and lime juice add to the Curry.
Shut down heat and serve with fresh coriander and basmati Rice.