Salmon thai stew

500 g salmon filet

1 zucchini

3 spring onion

fresh coriander

3 tbsp oil

3 tbsp red curry paste

1 can coconut milk

3 tea spoon fish sauce

1 tea spoon sesame oil

1 lime

1 dl peanuts

4 portions rice noodles

black sesame seeds

Slice the spring onions and chop the coriander. Save a little coriander for decoration. Boil the noodles. Fry the spring onion and coriander in the oil. Add curry paste and 0,5 dl coconut milk. Let boil for a minute. Add the rest of the coconut milk and 1 dl of the noodle water. Season with fish sauce and sesame oil. Add pieces of salmon and sliced zucchini. Boil for 5 minutes. Serve with noodles, lime wedges and peanuts. Sprinkle over sesame seeds and coriander.