Simon © 2011



3-4 salmon fillets, skinned

250g/ 8 oz shelled uncooked prawns

Bunch spring onions, finely chopped

1 red chilli, seeded and finely chopped

Tbsp fresh root ginger, grated and minutely diced

Clove garlic, crushed

Shake or two of Soy sauce

Tbsp Fish sauce – Nam Pla

Zest and juice of a lime

Tbsp soft brown sugar

2 X 400ml tins Coconut milk

Handful coriander leaves, roughly chopped

Egg noodles


In a heavy based frying pan (or wok) heat up the fish and soy sauces plus half the coconut milk and add the sugar.  Toss in the garlic, spring onions, ginger and chilli and cook to soften.  Add the lime zest and juice to the mixture and taste, adjusting flavours as necessary.  Pour in the rest of the coconut milk.  Dice the salmon into bite sized pieces and put into the pan together with the prawns letting the heat gently cook them through.


Meanwhile, boil water and cook the noodles then drain off.


To serve, tip the noodles into a flattish dish or plate – spoon over the fish and scatter with coriander leaves.  Offer with wedges of lime.




You can make this into a real ‘curry’ feast by serving with Popadoms, a dish of Raita (yoghurt with grated cucumber, mint and garlic) plus Mango chutney.