- 1 tablespoon peanut oil
- 2 (about 500g) salmon fillets, cut into 3cm pieces
- 800g green prawns, peeled, leaving tails intact, deveined
- 1 cup (250ml) fish stock
- 2 tablespoons fish sauce
- 1 teaspoon caster sugar
- Coriander leaves, to serve
- Steamed jasmine rice, to serve
- 10 fresh green birdseye chillies, chopped (seeds optional, see note)
- 1 tablespoon finely chopped galangal (see note)
- 1 stalk lemongrass, white part only, finely chopped
- 2 fresh coriander roots and stems, finely chopped
- 1 teaspoon finely grated kaffir lime rind (see note)
- 2 purple Asian shallots, finely chopped
- 1 teaspoon shrimp paste
- 4 garlic cloves, finely chopped
- Step 1To make the curry paste, place the chilli, galangal, lemongrass, coriander, lime rind, shallots, shrimp paste and garlic in a mortar and pound with a pestle until a paste forms. Season well with salt.
- Step 2Heat the oil in a wok over high heat. Add the salmon and cook, gently tossing occasionally, for 2 minutes or until light brown. Transfer to a bowl. Add the prawns to the wok and stir-fry for 2 minutes or until prawns change colour and curl. Transfer to the bowl.
- Step 3Add the curry paste to the wok over high heat and cook, stirring, for 2 minutes or until aromatic. Add the salmon, prawns and fish stock and bring to a simmer. Add the fish sauce and caster sugar and season to taste with sugar and fish sauce.
- Step 4Place in serving bowls and sprinkle with coriander leaves. Serve immediately with steamed rice, if desired.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Most of the heat in a chilli comes from its seeds and membrane. Add a portion of the seeds from the chillies for an even spicier curry. Galangal is a member of the ginger family and is available from supermarkets or Asian grocers. If kaffir limes are not available, replace with Tahitian lime rind (regular limes).
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook: