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| This dish was paired with a green salad and it got two thumbs up! |
From: Runners World
Serves: 4
2 tsp canola oil
2 shallots, chopped
2 garlic cloves, minced
2 cups chicken broth
1 14oz can light coconut milk
2 sweet potatoes, cubes
2 Tb tomato paste
1 Tb ginger, minced
1Tb curry
1 tsp cumin
¼ tsp cayenne
¼ tsp salt
¼ tsp pepper
1 lb salmon, raw, skinless, cubed*
1 ½ cups frozen peas
Juice of 1 lime
Cilantro for garnish
Simmer This: Heat canola oil in a pot. Add chopped shallots and minced garlic; heat 2 minutes. Add chicken broth, coconut milk, cubed sweet potatoes, tomato paste, minced ginger and curry, cumin, cayenne, salt, and pepper. Boil, reduce heat, and simmer 20 minutes. Add raw salmon, frozen peas, and lime; simmer 5 minutes. Garnish with cilantro.
*I substituted chicken and shrimp for the salmon and it turned out well. I sautéed the chicken and shrimp before adding it to the rest of the dish.
1 lb salmon, raw, skinless, cubed*
1 ½ cups frozen peas
Juice of 1 lime
Cilantro for garnish
Simmer This: Heat canola oil in a pot. Add chopped shallots and minced garlic; heat 2 minutes. Add chicken broth, coconut milk, cubed sweet potatoes, tomato paste, minced ginger and curry, cumin, cayenne, salt, and pepper. Boil, reduce heat, and simmer 20 minutes. Add raw salmon, frozen peas, and lime; simmer 5 minutes. Garnish with cilantro.
*I substituted chicken and shrimp for the salmon and it turned out well. I sautéed the chicken and shrimp before adding it to the rest of the dish.
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