Serves : 3-4
1 tbsp coconut oil or olive oil
2 salmon fillets cubes
100g king prawns
1 can full fat coconut milk
1 bunch of spring onion
Large handful of spinach
1 knorr chicken stock pot
1 lemongrass stalk, bashed to release the oils
1 garlic clove, crushed
1 inch piece of ginger, grate
juice of ½ lime
½ tsp of dried chili flakes (optional)
- Heat the oil in a pan and sweat the chopped spring onions, garlic, ginger, lemongrass and chili flakes. (careful you don’t burn anything)
- Add the coconut milk and stock and simmer for about 10 minutes to let the flavours infuse, the sauce should thicken up and you may wish to add some water at this point.
- Add the prawns and salmon and cook for another 5-7 minutes or until they are cooked through, adding the vegetables in so they get about 3-5 minutes cooking time too. Keep adding water to desired consistency.
- Serve on its own of with rice.