Difficulty: Easy - for beginners
2 cloves of garlic
5gr of fresh ginger
2 white onions
2 tablespoons of curry
1 liter of chicken bouillon
1 can of coconut milk
1 nectarine (can be replaced by an apple)
1 filet of fresh salmon
200g of prawns
Start by putting the rice to cook.
In the meanwhile, cook the garlic, ginger, onion and curry in a pot with olive oil.
Add the chicken bouillon and the coconut milk.
Leave for 20 minutes at low heat.
Add salt and pepper. Turn off the heat and add the salmon cut in pieces as well as the prawns. Let it cook for 5 minutes and serve! Put the rice at the bottom of the bowl and cover with soup. Add the tomato and the nectarine finely diced on top.