Thai Green Curry with Prawns and Salmon

This is a recipe that is defiantly a favourite of of Jeaniene and I. If combines the west coast seafood with a nice Thia currey sauce and makes a great entrée.

Ingredients:

• 1 can (14 oz/398 ml) un-sweetened coconut milk, stirred
• 1/4 cup minced shallots or mild onion
• 1 tsp minced fresh ginger
• 1 tsp garlic
• 2 to 3 tsp Thai green curry paste (or to taste)
• 2 Tbsp fish sauce
• 1 Tbsp fresh lime juice
• 1/2 lb. fresh salmon fillet, cubed
• 1/2 lb. large raw shrimp or prawns, shelled and de-veined
• 4 oz small snow peas, cut in half on the diagonal
• 2 Tbsp chopped fresh coriander
• 2 Tbsp chopped basil
• 4 cups cooked jasmine rice

Directions:

1. In large skillet, bring 1/2 cup of the coconut milk to gentle boil.
2. Add shallots, garlic and ginger; cook, stirring, for 2 minutes.
3. Add green curry paste (it’s fiery hot, so start with a small amount); cook stirring, until it dissolves.
4. Add remaining coconut milk, fish sauce (very salty, add to taste) and lime juice; boil gently for about 3 minutes or until thickened a little.
5. Add salmon; simmer for 2 minutes; add shrimp and snow peas; simmer for about 3 minutes longer or until shrimp are pink and salmon is cooked through.
6. Stir in coriander and basil.
7. Serve over rice.

4 servings