This Vietnamese-inspired coconut curry is a great low-carb and high-protein dish, thanks to star ingredient salmon.
Ingredients
- 1/2 stalk lemongrass
- 2 shallots
- 1 clove garlic
- 15g ginger
- 1 tbsp coconut oil
- 1 tbsp yellow Thai curry paste
- 250ml fish stock
- 400g coconut milk
- 150g green beans
- 400g salmon fillet; without skin
- 150g sugar snap peas
- 1-2 tbsp fish sauce
- 2 tbsp lime juice
- 1 red chilli
- 1 tbsp sesame seeds
Method
Step 1.
Finely chop the lemongrass. Peel the shallots, garlic and ginger and dice very finely. Sauté everything together in the coconut oil for 2-3 minutes.
Step 2.
Add the curry paste and fry briefly. Add the fish stock and coconut milk and simmer for about 10 minutes over a low heat.
Step 3.
Add the beans and cook for about 5 minutes.
Step 4.
Cut the salmon into 3 cm cubes and add to the curry with the sugar snap peas. Continue cooking for about 4-5 minutes, then season with fish sauce and lime juice.
Step 5.
Cut the chilli into rings.
Step 6.
To serve, spoon the curry into bowls, sprinkle with chilli rings and sesame seeds and serve.
Serves 4
