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Salmon and Shrimp Coconut Curry

Servings 2

Ingredients

  • 2 pieces of MOWI Pure portions salmon
  • 1 cup wild rice
  • 1 tablespoon coconut oil
  • 1 clove garlic sliced
  • 1/4 cup red onion diced
  • 1 cup pumpkin or butternut squash diced
  • 1 tablespoon lemongrass finely chopped
  • 1 1/2 tablespoons red curry paste
  • 1/2 cup coconut milk
  • 1 tablespoon fish sauce
  • 1/4 cup tomatoes
  • 4 shrimp
  • 1 lime quartered
  • 2-3 cilantro leaves for garnish

Instructions

  • 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; saute 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.

Notes

Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Course: Main Course
Keyword: seafood