Coconut Salmon Curry
Recipe from
Better Homes and Gardens
In a little more than 30 minutes, you can have this delicious curry that includes salmon, carrots and pineapple.
Ingredients
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1 lb.salmon fillet, skinned and cut into 1-inch cubessee savings
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1 Tbsp.cornstarchsee savings
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1 tsp.saltsee savings
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1/2 tsp.ground black peppersee savings
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Nonstick cooking spraysee savings
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1 largeonion, cut into 1-inch piecessee savings
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1 mediumred sweet pepper, cut into bite-size stripssee savings
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1 cuppackaged fresh julienned carrotssee savings
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1 Tbsp.grated fresh gingersee savings
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1 clovegarlic, mincedsee savings
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1 to 2 tsp.curry powdersee savings
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1/4 tsp.crushed red pepper (optional)see savings
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1 Tbsp.canola oilsee savings
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1 8-oz. canpineapple chunks (juice packed)see savings
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1/3 cupunsweetened light coconut milksee savings
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2 cupshot cooked brown ricesee savings
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Directions
1.
In bowl toss together salmon, cornstarch, salt, and black pepper; set aside.
2.
Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder, and, if desired, crushed red pepper for 5 to 6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.
3.
Add oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet; heat. Serve with rice. Makes 4 servings.
Nutrition information
Per serving: Calories 436, Total Fat 18 g, Saturated Fat 4 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 7 g, Cholesterol 67 mg, Sodium 686 mg, Carbohydrate 42 g, Total Sugar 11 g, Fiber 5 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 88%, Calcium 5%, Iron 9%. Percent Daily Values are based on a 2,000 calorie diet.
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