Malaysian Curry

• 1 Red Onion
• 4 Spring Onions
• 1 1/2 Garlic Cloves (chopped)
• 1 Fresh Ginger (grated to equal amount of garlic)
• 1 Green Chilli (chopped)
• 1 Red Chilli (chopped)
• 1 Stock Cube (fish or chicken)
• 1 Tin Chopped Tomatoes
• 1 1/2 Tinned coconut cream
• 1 bunch Coriander
• 1 tbsp Tumeric (heaped)
• 2 tsp Sugar
• 1 Lime
• 3 Salmon Fillets
• 2 slice Chicken fillets (if preffered to salmon)

1. This curry is best served with salmon, but is still nice with chicken, if you want chicken, cook some before so you can add in at the end
2. Chop red onion, coriander and 4 spring onions (including all green bits).
3. Leave in bowl till near the end
4. Making the paste - make a paste from garlic & ginger (one and a half cloves and an equal amount of ginger)
5. Finely chop red & green chilli's
6. Fry chilli's in some hot oil then add the paste.
7. Add 2 TSP of sugar
8. Add TBSP of Tumeric and stir in
9. Add chicken or fish stock cube dissolved in half cup of boiling water
10. Add coconut milk and stir until colour is consistent
11. Add chopped tomatoes
12. Add salmon fillet now to the curry (or whatever meat you fancy) and poach for 5 mins
13. Add red onions, coriander and spring onions that where put away earlier and leave them heating up for 2 mins
14. Squeese in half a lime
15. Serve on rice

red onion, spring onions, garlic, ginger, green chilli, red chilli, chicken, tomatoes, coconut cream, coriander, tumeric, sugar, lime, salmon, chicken

Taken from cookpad.com/us/recipes/331002-malaysian-curry (may not work)