Salmon curry

Ingredients for 2 servings:

• 300 g sugar snap peas
• 250 g salmon
• 2 onions, red
• 3 spring onions
• 1 piece(s) ginger to taste
• 1 stalk of lemongrass
• 2 tbsp oil
• 1 tbsp curry paste, yellow or green
• 250 ml coconut milk
• 200 ml vegetable stock
• e.g. palm sugar
• e.g. soy sauce or fish sauce

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

quick and easy

Wash the snow peas, trim off the ends, and blanch in boiling water for about 5 minutes. Dice the salmon. Peel the red onions and slice them into wedges. Slice the spring onions into rings and finely dice the ginger. Remove the outermost leaves from the lemongrass and slice the bottom part into thin rings. Heat a little oil in a pan or wok. Briefly fry the curry paste, then add the salmon and stir-fry. Add the red onions, spring onions, and ginger and stir-fry briefly. Deglaze with a little coconut milk and allow to thicken. Add the snow peas, lemongrass, the remaining coconut milk, the vegetable stock, and a little palm sugar, and simmer everything for about 10 minutes. Season with soy sauce or fish sauce. Serve with rice.