Salmon curry with snow peas and coconut milk

Ingredients for 2 servings:

• 250 g salmon fillet(s)
• 250 g sugar snap peas
• 2 spring onions
• 2 garlic cloves, finely chopped
• ½ tsp ginger, very finely diced
• 200 ml coconut milk
• Curry paste, green or yellow, amount according to taste and spiciness
• 1 tsp palm sugar
• 100 ml vegetable stock
• some fish sauce (nuoc mam)
• some lime juice
• salt and pepper
• 2 stalks of coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Clean and wash the snow peas, then blanch them in boiling salted water for two minutes. Drain them in a sieve, rinse them with cold water, and drain well. Then cut them into diagonal strips. Briefly rinse the salmon fillet, pat dry, and dice. Clean, wash, and slice the spring onions. Melt the creamy, thick part of the coconut milk in a pan over medium heat, sauté the curry paste, add the white parts of the spring onions, garlic, ginger, and sugar, and sauté briefly. Add the remaining coconut milk, vegetable stock, and fish sauce, and cook the salmon cubes in the sauce for about five minutes. Add the snow pea strips and spring onion greens, heat through, and season to taste with lime juice, nuoc mam, salt, and pepper. Serve sprinkled with finely torn coriander leaves.