Sustainably sourced Thai red curry with seafood and sweet potato is a no-frills tangy take on the Asian classic.
It will take no more than 25 minutes to create, great for any night of the week. It goes great by itself or with some brown rice or quinoa on the side.
Using sustainably sourced salmon fillet and prawns, sidelined with some organic sweet potatoes in a deliciously smooth coconut milk flavoured with red curry paste (I always keep some in the fridge for moments like this). This paleo inspired dish is economical for your purse and can serve 4. I hope that you enjoy my take on a traditional red thai curry.
1 Tsp Coconut Oil
2 Thumbs ginger, finely chopped
1 Red chilli, finely sliced
2 Heaped Tbsp Red Curry Paste
2 Sml sweet potatoes, skins on, sliced into 1cm slices
800ml Fish Stock
1 Tin coconut milk
150g Sustainably sourced salmon fillet, cubed
1 Cup sustainably sourced prawns
1 Tbsp Apple Cider Vinegar
Handful fresh mint to serve
- In a large sauce pan which fits a lid. Heat on a medium heat with coconut oil. Add ginger and chilli and lightly fry until fragrant. Add red curry paste and let it sizzle for a few more minutes with the lid on.
- Add sweet potato and toss in fragrant paste. Then add stock, place lid back on. Bring to the boil and let potatoes soften.
- Test to see if potatoes have softened. If they have add coconut milk and bring again to the boil.
- Add salmon, prawns and apple cider vinegar. Let them simmer for a minute or so.
- Serve with a sprinkling of mint.