Panfried trout in creamy red curry

Excellent in taste and beautiful in colors.

I usually make authentic Thai food but this recipe I like a lot even though it has a European twist in it.

This recipe is for 3-4 people:

400 g trout (or salmon)
1 fish bouillon cube
1 dl water
1 large onion, diced
1 tbsp fresh ginger, minced
2 cloves of garlic, minced
5-7 small broccoli pieces
2 tsp red curry paste
1 dl cream
1 dl coconut milk
2 tbsp sugar
1 tbsp lime juice
1 tbsp fish sauce
1 tsp chili flakes
1 carrot, sliced to julienne

Boil the fish bouillon cube in water. Prepare all the vegetables and dice the fish.

Put some butter to a frying pan and add the diced onion and red curry. Cook about 4 minutes on medium fire. Add the carrots and cook for couple of minutes. Add the fish bouillon, cream, coconut milk, sugar, lime juice, ginger, fish sauce, garlic and chili flakes. Cook on a low fire about 3 minutes.

Fry the fish and broccoli on a frying pan for about 5 minutes. Add the fish and broccoli to the curry and enjoy.