Thai-style fish curry

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 1 piece(s) ginger, approx. 2 cm
• 3 tbsp sesame oil
• 4 tbsp red curry paste
• 400 ml coconut milk
• 800 g salmon fillet(s)
• 3 tbsp lime juice
• 1 bunch of spring onions
• 120 g sugar snap peas
• 2 carrots
• 1 bunch of coriander
• e.g. chicken broth or vegetable broth
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Dice or chop the onions, garlic, and ginger. Heat the sesame oil and sauté the onions, garlic, and ginger. Add the curry paste and sauté briefly, then deglaze with the coconut milk and simmer for 8 minutes. Slice the spring onions into rings, the carrots into slices or diamonds, and the snow peas into diamonds. Cut the salmon into bite-sized cubes. Add the spring onions to the curry and cook for 5 minutes. Then add the snow peas and salmon and let simmer for another 4-6 minutes. Season with salt and lime juice. Do not stir too vigorously so the salmon does not fall apart. If the curry is too thick, add a little chicken or vegetable stock. Serve with rice and sprinkle with chopped coriander.