For 4 you need, quick to make
- Organic Thai rice, cook until cooked while making the sauce
- 400-500g salmon fillet from Patagonico. You get fresh and ready-to-eat salmon.
- 3 tablespoons of good olive oil
- 3 tbsp Espig red curry powder
- 1 teaspoon of salt
- 1/2 can of prunotto organic tomato paste
- Handful of green beans, frozen ok
- 1 pk coconut cream
- 1 tablespoon butter (approximately)
- Fresh coriander and spring onion
Put the frozen beans in a bowl and pour cold water over them and set aside to thaw for a moment.
Dice the skinned salmon into cubes of about 2cm, if the fishmonger hasn't already done it for you.
In a bowl, mix the olive oil, red curry powder and salt and add the salmon. Stir so that the spicy sauce is on all sides of the salmon cubes.
Put a little olive oil in a high-sided frying pan or casserole and add the organic tomato paste. Sauté over a medium heat for a while, then add the drained beans and salmon cubes with sauce.
Fry gently until the salmon starts to cook. Add the coconut cream, butter and a little rice cooking water and cook over a low heat. At this point you can add a little salt and chop spring onions and pluck coriander to serve in a cup.
Drain the rice and allow to stand for a moment.
Enjoy the sauce with the rice and add the coriander and spring onion just before eating.