Seafood in Coconut, Ginger & Lemongrass Sauce
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
200 | grams |
baby corn
|
* |
200 | grams |
mange trout
|
* |
2 | each |
shallots
|
* |
1 | tablespoon |
sunflower oil
|
|
2 | tablespoons |
thai chili paste
|
* |
2 | each |
tomatoes
skinned and chopped |
|
400 | millilitres |
coconut milk
use reduced fat if preferred |
* |
400 | grams |
salmon fillets
skin removed |
|
300 | grams |
shrimp
tiger or king prawns |
|
3 | tablespoons |
cordial
Bottlegreen Ginger and Lemongrass Cordial |
* |
½ | x |
limes
juice from lime |
* |
2 | each |
scallions, spring or green onions
shredded, to garnish |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2E+2 | grams |
baby corn
|
* |
2E+2 | grams |
mange trout
|
* |
2 | each |
shallots
|
* |
15 | ml |
sunflower oil
|
|
3E+1 | ml |
thai chili paste
|
* |
2 | each |
tomatoes
skinned and chopped |
|
4E+2 | millilitres |
coconut milk
use reduced fat if preferred |
* |
4E+2 | grams |
salmon fillets
skin removed |
|
3E+2 | grams |
shrimp
tiger or king prawns |
|
45 | ml |
cordial
Bottlegreen Ginger and Lemongrass Cordial |
* |
0.5 | x |
limes
juice from lime |
* |
2 | each |
scallions, spring or green onions
shredded, to garnish |
Directions
Method:
- Cut the baby sweet corn in half lengthways. If the mange tout are large, halve them. Bring a pan of water to boil, add the vegetables and boil for 3 minutes. Drain the vegetables and rinse under cold water to retain colour, and then drain again.
- In a deep frying pan (or sauté pan), gently cook the chopped shallots until softened. Stir them into the curry paste, tomatoes, and coconut milk. Bring to boil and simmer for 10 minutes, or until reduced by half when the tomatoes are pulpy.
- Meanwhile, cut the salmon into 4cm chunks. Pat the prawns dry on kitchen paper. Add them to the sauce with the Ginger and Lemongrass cordial and lime juice, and then stir together. Let it simmer for 5 minutes until the prawns turn pink and the salmon is cooked.
- Add the blanched vegetables and gently let the heat through.
- Scatter over shreds of spring onion and accompany with basmati or Thai jasmine rice. Ready to serve.