salmon and prawns in spicy coconut broth

2 tbs sunflower oil
2 tbs laksa paste
400ml can coconut milk
1/2 cup (125ml) chicken stock
1 tbs brown sugar
4 kaffir lime leaves
4 x 125g salmon fillets
400g cooked prawns, peeled and deveined
2 tbs lime juice
2 tbs fish sauce
100g snow peas, blanched in boiling water for 2 minutes and drained
coriander leaves to garnish

Heat 1 tbs oil in a wok or large, deep frfying pan over medium-high heat. Add paste, stir for 30 seconds. Add coconut milk, stock, sugar and lime leaves. Simmer for 5 minutes.

Meanwhile, heat remaining oil in a non-stick frypan over medium high heat. Season fish. Fry for 1-2 minutes each side until cooked but still pink in the centre. Add prawns to pan andd heat through for 1 minute.

Add juice and sauce to broth, then remove from heat. Divide seafood and snow peas among shallow bowls, pour over broth and top with coriander.

Serves 4