Ingredients
- 2 teaspoons rapeseed oil
- 3 large garlic cloves, chopped finely
- 1 large red onion, sliced
- 2 salmon fillets, cut into thick chunks
- 2 fresh tomatoes, diced
- 1 x 400g tinned tomatoes
- 1 - 2 tablespoons shrimp paste
- 2 tablespoons Waitrose Thai Mix (a blend of lemongrass, garlic, coriander and chilli)
- 200g raw king prawns
- 3 spring onions, chopped
- 1 tablespoon of fresh coriander
- Salt to taste
Methods
- Heat the oil in a pot. Add garlic and onions and saute until softened.
- Add salmon pieces and cook over high heat to seal the edges.
- Add tomatoes. If you have plenty of tomatoes at home, then skip the can and add another 2 or 3 fresh tomatoes.
- Add 400ml of water and bring to boil.
- Stir in the shrimp paste and Thai Mix. A tablespoon can be plenty so always taste before you add more.
- Allow to cook for 10 minutes then add the prawns. Cook for a further 5 minutes or until the prawns have changed to a pink colour.
- Add spring onions and serve with fresh corriander.
- Season with salt if desired.
