Salmon Curry

Not only is this salmon curry healthy and comforting, it’s also delicious. Best part? It comes together in just about 30 minutes. Serve this over a bowl of steamed brown rice for a satisfying dinner that everyone will love.

INGREDIENTS:

• 2 tablespoons sesame oil
• 2 shallots, peeled and roughly chopped or 1 small onion, peeled and chopped
• 4 garlic cloves, peeled and minced
• 1-inch fresh ginger, peeled and grated
• 1 lemon grass stalk, remove the outside one or two layers, finely chop the tender middle stalk
• 2 green onions, roughly chopped
• 2 cups shiitake mushrooms, roughly chopped or mixed mushrooms, roughly chopped
• 3 tablespoons Thai red curry paste (depending on your spice preference)
• 1 can (14 oz) coconut milk
• 2 tablespoons fish sauce
• 4 x 6 oz Salmon fillets (alternatives – halibut, cod or seabass)
• 2 cups bok choy, roughly chopped
• 1 lime, juice and zest of
• 1 tablespoon basil, freshly chopped
• 1 tablespoon mint, freshly chopped
• 1 tablespoon cashew nuts
• 4 cups steamed brown rice

DIRECTIONS:

1. Take a large skillet or wok and place over a medium heat. Add the oil, when hot add the shallots, garlic, ginger, lemon grass, and green onions. Cook 3 to 4 minutes until they are fragrant and beginning to lightly brown in color.
2. Add the mushrooms and continue to cook for another 5 minutes. Add the curry paste and cook until fragrant, about 1 minute.
3. Pour in the coconut milk and fish sauce. Stir to combine, bring the sauce to a boil and carefully add the salmon fillets and chopped bok choy. Cover and reduce the heat to a simmer and cook for 8 to 10 minutes or until the salmon is cooked to your liking.
4. Remove from the heat and carefully stir in the lime zest and juce, basil and mint.

TO SERVE:

1.  Divide the rice among 4 warm bowls, spoon over the curry, place the salmon fillets and top with the cashews. Enjoy