Ingredients
Serves 4
1 tbsp coconut oil
1 red onion grated
2 cm cubed galangal finely chopped
2 cloves of garlic finely chopped
4-5 limes leaves
2-3 red chillies finely sliced lengthways (some reserved for decoration)
1 tbsp Thai red chilli paste
lemongrass bashed and cut in half
1 tin of lychee
100g water chestnuts
Half a small pineapple cored and cubed
400g salmon fillet cut into bite size chunks
200g raw prawns peeled and clean.
1 tin light coconut milk
1 lime cut into wedges
coriander for garnish
Tip:
I tend not to use palm sugar for this recipe as the pineapple and lychee give the sweetness, however you can add the juice from the lychee to add sweetness.
Directions
In a large wok or pan on a medium to high heat add the coconut oil. Once hot add the onion stirring continuously for 2-3 minutes. Add the galangal, garlic and chillies and continue stirring antil fragrant, about 30 seconds and add the curry paste. Stir for another minute and gradually add the coconut milk stirring it all through until it comes to a boil.
Now put in the rest of the ingredients (except the lime and coriander). Simmer until the prawns are cooked through. Approximately 5 minutes for a medium sized prawn. You can tell they are cooked when they go pink.
Taste and check for sweet and sour balance. Ajust with lime juice or palm sugar
Remove the lemon grass and lime leaves.
Serve in warm bowls with a sprinkle of coriander, the reserved chilli and a wedge of lime.
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