Salmon and Shrimp Coconut Curry
Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
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.