Salmon Coconut Curry
Salmon fillets add gorgeous colour to a creamy sauce and green vegetables, but you can use whatever fish you prefer. Shrimp and calamari are superb substitutions for salmon in this curry (and you may already have some in the freezer) or you can use pieces from a rotisserie chicken. While the curry is cooking, steam some plain rice to accompany it, or pick up some fresh naan—many grocery stores carry this Indian flatbread.
- Serves: 2-3
- Course: Dinner
- 1 tbsp butter (15 ml)
- 1 bunch green onions, thickly sliced (white and green parts separated)
- 1 tsp curry powder or yellow curry paste (5 ml)
- 1 tsp ground cumin (5 ml)
- 1 can coconut milk (14 oz/396 ml)
- 1 small bunch asparagus or 1 zucchini
- 1 cup frozen green peas (250 ml)
- 3/4-1 lb salmon, in fillets, skin removed, cut into bite-sized pieces (375–500 g)
- Salt and freshly ground pepper
- Fresh coriander, coarsely chopped (optional)
- In the widest skillet you have, melt butter over medium heat. Add white portion of onions with curry powder or paste and cumin. Stir for about 2 minutes, then add coconut milk and boil uncovered, stirring occasionally, for about 5 minutes, or until thickened slightly.
- Meanwhile, trim asparagus and cut into bite-sized lengths (or, if using zucchini, cut lengthwise into 4 slices and then crosswise into sticks). Add asparagus or zucchini to thickened sauce. Cook uncovered, stirring occasionally, until just tender, 3-5 minutes more. Stir in peas.
- Place salmon in sauce, keeping pieces separate. Spoon some sauce over fish, taking care not to break it up. Scatter green portion of onions overtop. Reduce heat to low. Cover and continue simmering until fish flakes when tested with a fork, from 3–6 minutes depending on thickness. Season to taste, adding more curry if needed. Serve on rice and sprinkle with coriander, if using.
- Cashew Coconut Curry
Substitute 1 1/2–2 cups (375-500 ml) cashews for the salmon. Spread nuts on a large cookie sheet, preferably lined with parchment paper. Toast in a preheated 350°F (180°C) oven for about 10 minutes, until lightly browned. Sprinkle hot nuts with an additional 1 tsp (5 ml) ground cumin, freshly ground pepper to taste and, if cashews are unsalted, 1/2 tsp (2 ml) salt. Add cashews to curry with asparagus.