Coconut Salmon Curry
In a little more than 30 minutes, you can have this delicious curry that includes salmon, carrots and pineapple.
Ingredients
-
1 lb. salmon fillet, skinned and cut into 1-inch cubes
-
1 Tbsp. cornstarch
-
1 tsp. salt
-
1/2 tsp. ground black pepper
-
Nonstick cooking spray
-
1 large onion, cut into 1-inch pieces
-
1 medium red sweet pepper, cut into bite-size strips
-
1 cup packaged fresh julienned carrots
-
1 Tbsp. grated fresh ginger
-
1 clove garlic, minced
-
1 to 2 tsp. curry powder
-
1/4 tsp. crushed red pepper (optional)
-
1 Tbsp. canola oil
-
1 8-oz. can pineapple chunks (juice packed)
-
1/3 cup unsweetened light coconut milk
-
2 cups hot cooked brown rice
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
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
Add Your Review
Recommended Recipe:
Thai Chicken Curry with Jasmine Rice
Jasmine rice is a fragrant cousin to basmati and will stick together a bit more than traditional parboiled white.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
