Butternut Squash Salmon Curry

Recipe by comox girl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a heavy pot heat up oil and put in mustard seeds and cover the pot until they pop like popcorn (that makes them taste nutty).
  • Toss in the onions, bell pepper, and garlic and sautee until slightly soft.
  • Toss in the Squash.
  • Add in the can of coconut milk, the chicken stock, the fish sauce, the lemongrass and the curry paste.
  • Bring to a boil turn down heat and simmer/cook until the squash JUST starts to fall apart (about 15-20 minutes).
  • Remove the lemongrass.
  • Stir the pot and taste then add salt if needed, bring heat back up to a simmer.
  • Place the salmon in the pot, but not in one big heap, but so the pieces are all laying on top evenly.
  • Cover the pot and turn off the heat.
  • Let stand for at least 5 minutes and check to see if the salmon is done (it doesn't have to have been cooked to death; salmon is moist and lovely at about 'medium').
  • Serve over Rice (basmati is nice).
  • You can cook the salmon skin in a hot skillet and munch on it later-- mmmmm.
Advertisement