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Seafood in Coconut, Ginger and Lemongrass Sauce


A delightful gourmet recipe brought to you by Real Food Direct













Trans-fat Free, Low Carb


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
½ x limes
juice from lime
2 each scallions, spring or green onions
shredded, to garnish



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


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 29745% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 205mg 68%
Sodium 231mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 73g
Vitamin A 16% Vitamin C 25%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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