I mentioned on my stories that a red Thai fish curry was incoming and here it is! Definitely worth a go and wonderfully simple to make. What are you cooking this weekend?
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Serves 4
INGREDIENTS
2 small onions - finely chopped
3 cloves garlic - crushed or roughly chopped
2 red chillies whole - optional
4 salmon fillets - each cut in half
200g raw prawns
1 can of coconut milk
Coriander to serve
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Red Curry Paste⠀⠀
10cm piece of ginger peeled chopped into chunks⠀⠀
2 large shallots peeled ⠀
2 - 3 red chillies⠀
5 garlic cloves peeled⠀⠀
2 piece lemon grass roughly chopped⠀⠀
1 teaspoon ground cumin⠀⠀
1 teaspoon ground coriander⠀⠀
2 tablespoons tomato purée⠀⠀
Small bunch fresh coriander⠀⠀
3 tablespoons fish sauce⠀⠀
2 teaspoons palm sugar or honey ⠀
Juice of one fresh lime⠀⠀
2 tablespoons coconut milk⠀(from the can in the list above)
1 tablespoon groundnut oil⠀⠀
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METHOD
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Blitz the curry paste ingredients and set aside.
Sauté the onions until soft, then add the garlic. Add the optional whole chillies and stir. Pour in the curry paste and sizzle for a few minutes. Stir in the coconut milk and simmer the sauce for 20-30 minutes on a low heat to allow the flavours to infuse. Taste and check for seasoning. Nestle in the salmon fillets and cover with a lid or foil. Simmer for 5 minutes. Now stir through the prawns, cover and simmer for another 5-10 minutes. Sprinkle with fresh coriander. Serve with jasmine rice and a side of green veg.