Salmon and spinach wok

Ingredients for 2 servings:

• 250 g salmon, fresh or frozen, thawed
• 250 g spinach, fresh
• 250 g tagliatelle, fresh
• 250 ml coconut milk, low-fat or diluted with water
• 2 pak choi
• 1 tbsp curry paste
• 1 onion(s)
• 3 cm ginger root
• 1 tbsp peanut oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Wash the salmon and cut into cubes. Wash the bok choy and roughly chop it. Peel and dice the onion and ginger. The fresh spinach only needs to be washed. First, preheat the wok slightly, then add the peanut oil and let it heat up. Brown the salmon, then remove it. Add the coconut milk to the wok and bring to a boil briefly. Stir in the curry paste, then add the onion and ginger. Simmer briefly. The fresh tagliatelle only needs about 2 minutes and is simply cooked in the coconut milk. Add the vegetables at the same time and let them simmer briefly with the lid on. Once the vegetables have wilted, add the salmon back in. The vegetables should still be crunchy. Then just season with salt and pepper.