12 oz. salmon, cut into small pieces
14 fl oz pure coconut cream
2 tablespoons red curry paste
1 teaspoon saffron threads
1 tablespoon lemongrass paste
1 lime, juice
1 shallots, chopped
Sea salt and black pepper to taste
On medium to high heat, bring coconut cream, saffron, shallots, lemongrass paste, lime juice, and red curry paste to a boil. Add salmon and shrimp. Simmer for 6 minutes. Season with salt and black pepper to taste.
Serve hot over a bowl of rice, quinoa, or noodles.
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