Thai red curry prawns and salmon

It looks like a bit of a list of ingredients but this is such a speedy curry and so impressive.

The tomato puree and chilli chutney just give it a bit more depth and using coconut cream instead of all coconut milk makes it beautifully rich. Always taste the food as you cook, don’t just trust a recipe, it might need to spicier, saltier, sharper or sweeter, or need more umami, which in this case could be a dash of fish sauce.

If you can get prawns that are not from the far east it would be better, although obvs this is a Thai curry! Prawn farming in the far east is not the happiest for the little critters.

Prep time: 10 mins
Cook time: 20 mins
Servings: 2-3
Servings: 2-3

Ingredients

  • olive oil
  • 2 tbsp of Thai red curry paste
  • 1 onion, finely chopped
  • 1 small red chilli, finely chopped
  • 200ml of coconut cream
  • 200ml coconut milk
  • 2 skinless salmon fillets, cut into chunks. Always buy non-farmed, organic salmon.
  • large handful of raw prawns (I used frozen raw)
  • 10 baby plum tomatoes, halved
  • 1 tbsp tomato and chilli chutney (I used English Provender), optional but gives it depth
  • 1 tbsp tomato puree
  • 100g green beans, trimmed
  • squeeze of fresh lemon or lime
  • sea salt
  • coriander or Thai basil to serve

Instructions

Heat the oil in a large pan and gently fry the onion and chilli for a few mins until softened.

Add the curry paste, stir, and cook for another minute or so. Pour in the coconut milk and coconut cream, then add the tomato purée, salt, chutney and lemon/lime juice and bring to a gentle boil.

Add the prawns, chunks of salmon, tomatoes and beans and simmer for about 10 mins until the salmon flakes easily and the beans are tender.

Sprinkle with the coriander or basil to serve.

Nutrition Info

Prawns

Prawns are rich in selenium which, with iodine, plays a significant role in healthy thyroid function. They also have a good amount of vitamin B12 to help production of red blood cells.

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