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Sweet Potato Salmon Curry


    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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