Recipes: Pumpkin-Salmon Curry.
This might not be a life-changing post, but this self help junkie likes to cook and this recipe was so delicious I couldn’t resist but tweet the photo above. I was asked if I cared to share the recipe, which of course I do; I share because I care. This recipe contains a nice variety of spices, the benefits of coconut oil, pumpkin and wholegrain rice and the omega’s of fatty fish.
This can serve four people. I had a friend over for dinner, ate a left-over portion for lunch and there’s one more serving in the freezer for a cold and lonely night when I’m in need of comfort food. So, Ingredients for 4 servings.
- one can of coconut milk
- one table spoon of coconut oil
- two table spoons of curry paste (I used green, the original recipe requires yellow or red)
- two table spoons of Thai fish sauce
- a few dashes of kurkuma
- 300 ml veggie broth
- 250 gr mushrooms, sliced or squared
- one pumpkin, peeled and sliced in squares
- 300 gr fresh salmon
- fresh coriander
- pepper, salt
- 4oo grams wholegrain rice
- Pour the coconut milk, coconut oil and curry paste into a big cooking pan and stir. The stirring is because you have nothing better to do and there’s a groovy song playing you can stir to.
- Add fish sauce and veggie broth and the kurkuma and stir some more. Get it to boil softly.
- Put in the pumpkin and let it simmer for about 15 minutes so it’s soft and rich with the taste of curry.
- Cook wholegrain rice. I’m pretty sure you can do that on your own.
- Grill the mushrooms separately for extra taste and throw them in
- Add the salmon and let it get all pale pink and ready.
- Throw the coriander in and a dash of pepper and salt.
- Mix with the rice
- Serve like the Domestic and Exotic Goddess that you are.