1 tbsp vegetable oil
1 tbsp Thai green curry paste (available from most Asian Grocery Stores)
4 spring onions; finely chopped
2 cloves of garlic; minced
1 inch ginger; grated
1lb skinned salmon fillet; cubed
6 oz of large cooked prawns3-4 small new potatoes; scrubed and cut in halves
handfull of Brocholi spears; cut into small pieces
1 cup green peas (frozen is fine)
2 green chillies; chopped fine
6-8 kaffir lime leaves, torn into pieces
1 400ml tin of coconut milk OR creamed coconut
1 tspn Thai fish sauce
1. Heat the oil in a wok or large frying pan. Add the onions, fry until transparent.
2. Add the green curry paste, garlic and ginger cook for about a minute, reduce the heat slightly and add the potatoes.
3. Add the coconut milk, fish sauce and bring to a simmer, cooking for 15-20 minutes until thickened slightly.
4. Add the salmon and the vegetables and cook for a further 12 minutes, add the prawns, cook for 1 minute.