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.
It looks gooood
You should try it!
Guess you are just gonna have to share that leftover when the lonely night and the need for comfort food arrives <3