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Recipe Salmon and Shrimp Coconut Curry - Family Life Tips Magazine

Salmon and Shrimp Coconut Curry

The best way to make your dinner taste better? Add some seafood. This Salmon and Shrimp Coconut Curry is not only quick, but also full of flavor thanks for the hint of spice from curry powder mixed in with buttery coconut milk! A great option if you're looking forward something light yet delicious.
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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