Ingredients

• 1 tablespoon peanut oil
• 2 (about 500g) salmon fillets, cut into 3cm pieces
• 800g green prawns, peeled, leaving tails intact, deveined
• 1 cup (250ml) fish stock
• 2 tablespoons fish sauce
• 1 teaspoon caster sugar
• Coriander leaves, to serve
• Steamed jasmine rice, to serve

Curry paste

• 10 fresh green birdseye chillies, chopped (seeds optional, see note)
• 1 tablespoon finely chopped galangal (see note)
• 1 stalk lemongrass, white part only, finely chopped
• 2 fresh coriander roots and stems, finely chopped
• 1 teaspoon finely grated kaffir lime rind (see note)
• 2 purple Asian shallots, finely chopped
• 1 teaspoon shrimp paste
• 4 garlic cloves, finely chopped

Method

• Step 1 To make the curry paste, place the chilli, galangal, lemongrass, coriander, lime rind, shallots, shrimp paste and garlic in a mortar and pound with a pestle until a paste forms. Season well with salt.
• Step 2 Heat the oil in a wok over high heat. Add the salmon and cook, gently tossing occasionally, for 2 minutes or until light brown. Transfer to a bowl. Add the prawns to the wok and stir-fry for 2 minutes or until prawns change colour and curl. Transfer to the bowl.
• Step 3 Add the curry paste to the wok over high heat and cook, stirring, for 2 minutes or until aromatic. Add the salmon, prawns and fish stock and bring to a simmer. Add the fish sauce and caster sugar and season to taste with sugar and fish sauce.
• Step 4 Place in serving bowls and sprinkle with coriander leaves. Serve immediately with steamed rice, if desired.