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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




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