Sweet Potato Salmon Curry
Together, the sweet potato, buttery cashews, and edamame provide texture and elevate this curry that seemingly only gets more flavourful after resting for a day. Lemongrass, kefir lime leaves, and Thai basil are ways to make this dish scream Southeast Asian cuisine even more.
2 tsp (10 mL) grapeseed or peanut oil
2 shallots, chopped
2 tsp (10 mL) minced fresh ginger
2 garlic cloves, minced
1 Tbsp (15 mL) red curry paste
1/4 tsp (1 mL) cinnamon
1 cup (250 mL) low-sodium chicken broth
1 - 14 oz (400 mL) can light coconut milk
2 Tbsp (30 mL) tomato paste
2 tsp (10 mL) fish sauce
1 lb (450 g) sweet potato (about 1 large potato), diced into 1/2 in (1.25 cm) cubes
1 lb (450 g) boneless, skinless salmon, cubed
1/3 cup (80 mL) unsalted cashews
1 cup (250 mL) frozen shelled edamame
Juice of 1/2 lime
1/4 cup (60 mL) chopped cilantro
Heat oil in large skillet over medium heat. Add shallots, ginger, and garlic; cook 2 minutes, stirring often. Add curry paste and cinnamon; cook 30 seconds. Place chicken broth, coconut milk, tomato paste, and fish sauce in skillet and stir until curry and tomato paste are dissolved. Add sweet potato, bring to a boil, reduce heat to medium-low, and simmer, covered, until potato is tender, about 20 minutes.
Place salmon, cashews, and edamame in skillet and simmer for another 5 minutes, or until salmon is cooked through. Stir in lime juice.
Place curry in serving bowls and garnish with cilantro.
Serves 4.
Each serving contains: 524 calories; 34 g protein; 28 g total fat (9 g sat. fat, 0 g trans fat); 35 g total carbohydrates (6 g sugars, 8 g fibre); 482 mg sodium
source: "One-skillet Meals", alive #378, April 2014
Sweet Potato Salmon Curry
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
