Salmon and shrimp coconut curry
December 20, 2021
- 2 4 oz portions salmon
- 1 cup wild rice
- 1 tbsp coconut oil
- 1 clove garlic, sliced
- 1/4 cup red onion diced
- 1 cup pumpkin or butternut squash, diced
- 1 tbsp lemongrass, finely chopped
- 1 1/2 tbsp red curry paste
- 1/2 cup coconut milk
- 1 tbsp fish sauce
- 1/4 cup tomatoes
- 4 shrimp
- 1 lime, quartered
- 2-3 cilantro leaves, for garnish
Cut salmon into 1/2-inch cubes. Cook rice according to package instructions.
In large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; sauté 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.
Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.
Serve with rice and lime quarters. Sprinkle with cilantro.