Seafood in Coconut, Ginger and Lemongrass Sauce Recipe

Name: Seafood in Coconut, Ginger and Lemongrass Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams baby corn; 200 grams mange trout; 2 each shallots; 1 tablespoon sunflower oil; 2 tablespoons thai chili paste; 2 each tomatoes skinned and chopped; 400 millilitres coconut milk use reduced fat if preferred; 400 grams salmon fillets skin removed; 300 grams shrimp tiger or king prawns; 3 tablespoons cordial Bottlegreen Ginger and Lemongrass Cordial; 1/2 x limes juice from lime; 2 each scallions, spring or green onions shredded, to garnish

Servings: persons

200 grams baby corn
200 grams mange trout
2 each shallots
1 tablespoon sunflower oil
2 tablespoons thai chili paste
2 each tomatoes skinned and chopped
400 millilitres coconut milk use reduced fat if preferred
400 grams salmon fillets skin removed
300 grams shrimp tiger or king prawns
3 tablespoons cordial Bottlegreen Ginger and Lemongrass Cordial
1/2 x limes juice from lime
2 each scallions, spring or green onions shredded, to garnish

1
Cut the baby sweet corn in half lengthways.
2
If the mange tout are large, halve them.
3
Bring a pan of water to boil, add the vegetables and boil for 3 minutes.
4
Drain the vegetables and rinse under cold water to retain colour, and then drain again.
5
In a deep frying pan (or saute pan), gently cook the chopped shallots until softened.
6
Stir them into the curry paste, tomatoes, and coconut milk.
7
Bring to boil and simmer for 10 minutes, or until reduced by half when the tomatoes are pulpy.
8
Meanwhile, cut the salmon into 4cm chunks.
9
Pat the prawns dry on kitchen paper.
10
Add them to the sauce with the Ginger and Lemongrass cordial and lime juice, and then stir together.
11
Let it simmer for 5 minutes until the prawns turn pink and the salmon is cooked.
12
Add the blanched vegetables and gently let the heat through.
13
Scatter over shreds of spring onion and accompany with basmati or Thai jasmine rice.
14
Ready to serve.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 grams baby corn, 200 grams mange trout, 2 each shallots, 1 tablespoon sunflower oil, and more.

Yes, Seafood in Coconut, Ginger and Lemongrass Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood in Coconut, Ginger and Lemongrass Sauce

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