Thai green curry with shrimp and salmon

This dish is very tasty but expensive to make. If Thai food interests you, check out the exotic foods section in your supermarket and you will find all kinds of curry pastes, many different sauces, even some "kits" to make aromatic rice or noodle dishes and of course the coconut milk!

1 Can of unsweetened coconut milk stirred

¼ cup Shallots minced

1 tsp Each of fresh ginger and garlic minced

2 tsp Thai green curry paste

2 tbsp Fish sauce

1 tbsp Fresh lime juice

½ lb Skinless fresh salmon fillet cubed

½ lb Large raw shrimp shelled deveined

4 oz Small snow peas cut diagonally

2 tbsp Each fresh coriander and basil chopped

4 cups Jasmine rice, cooked

In large skillet, bring 1/2 cup of the coconut milk to a gentle boil.

Add shallots, garlic and ginger; cook stirring, for 2 minutes.

Add green curry paste; cook, stirring until it dissolves.

Add remaining coconut milk, fish sauce and lime juice; boil gently for about 3 minutes or until thickened a little.

Add salmon; simmer for 2 minutes.

Add shrimp and snow peas; simmer for about 3 minutes longer or until shrimp are pink and salmon is cooked through.

Stir in coriander and basil.

Serve on rice.

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Thai green curry with shrimp and salmon