Thai noodle pan with shrimp or salmon

Ingredients for 4 servings:

• 400 g shrimp(s) or salmon
• 400 g tagliatelle, or pasta of your choice
• 3 spring onions
• 1 carrot(s)
• 1 small can of bean sprouts
• 3 cloves garlic
• ¼ chili pepper(s) (lantern), of which only a few strips
• 4 olives, black
• 1 tsp, heaped coriander powder
• 200 ml coconut milk
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 4 tbsp cream
• 2 tsp, heaped cornstarch
• ½ tsp curry (Thai), red
• ½ tsp curry (Thai), yellow
• salt and pepper
• e.g. coriander leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Almost like Gosch on Sylt

Cut all the vegetables, garlic, and chili into strips. Add the oil to the pan, heat, and then briefly fry the garlic and chili, then add the remaining vegetables. Be careful not to brown the garlic. Continue sautéing with 100 ml of coconut milk, add the bean sprouts, stir in the coriander, and stir in the Thai curries until completely dissolved. Add the oyster sauce, fish sauce, and the remaining coconut milk. Stir over medium heat for about 4 minutes. Dissolve the cornstarch in lukewarm water and add to the pan. Bring to a boil briefly. Season with salt and pepper, then set aside. In another pan, fry the shrimp or salmon with 2 tablespoons of oil, then add to the vegetables. Finish with a little cream. Cook the noodles separately, then drain. In the second pan, fry with a little oil and stir in the tablespoon of soy sauce. If you like, you can sprinkle some coriander leaves on top for decoration.