My boyfriends mom totally introduced me to this bowl of hot authentic deliciousness and MY OH MY, is it worth every mouthful and heated runny snout. Last night, myself and the boyfriend decided to get the Wok out and make this very dish ourselves, and I thought that I just HAD TO share this recipe with you guys! This is a super low calorie meal and has such a spicy kick to it. This meal literally takes 15 minutes to cook and is SO EASY to prepare and make – what a double whammy!.
- Fresh tender stream broccoli
- Handful of whole sugar snap peas
- 2 fillets of salmon (cut into chunks and de skin)
- 1 x 200g pack of cooked prawns
- 2 birds eye red chillies (chopped)
- 1 heaped tablespoon red chilli paste
- 1 tin coconut milk
- 1 tsp coconut oil
- Sprinkle of coriander
WHAT TO DO
Bring the heat to your kitchen, your taste buds and possibly your bottom with these super easy steps.
Fry your chopped chillies and red curry paste in 1 tsp of coconut oil on a high heat for a minute or two. Add half a tin of coconut milk and whisk together and let simmer on a medium heat for a couple of minutes . Add raw salmon chunks and the rest of the tin of coconut milk and leave to boil for about 2 min on a higher heat. Add your cooked prawns for another 2 minutes and ½ cup boiling water for consistency. After that, add your broccoli and snap peas to the mix and let simmer to your desired crunch of veg (+-3 min).
Serve with a sprinkle of coriander and enjoy your low carb, low calorie curry!
Until next time,