Red Thai Curry with Salmon and Prawns
We always try to keep it simple. And so we also did here. This Red Thai Curry with salmon and prawns is a typical during the week meal. Within 20 minutes you have a fish curry you wouldn´t get that good when you go to a restaurant.
400 g salmon filet, cut in 1 cm slices
150 g prawns, washed and drained
1 red onion, chopped
1 stalk lemongrass, halved
3 tbs soybean oil
1 tbs fresh ginger, thinly sliced
2 tbs red curry paste
1 red sweet pepper, diced
1 yellow sweet pepper, diced
100 g green beans
500 ml coconut cream
Juice of one lime
1 tbs fish sauce
Fresh coriander leaves, for serving
Heat oil a frying pan and stir fry onion until golden brown.
Deglaze with coconut cream. Add ginger, lemongrass and curry paste. Simmer on medium heat for 5 minutes.
Now add salmon, prawns, beans and sweet pepper. Simmer for another 10 minutes before you shut down heat.
Season with lime juice and fish sauce and serve with fresh coriander leaves.