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.
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.
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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