Lent is over I know...but I decided to keep doing Meatless Fridays. “Meatless” for me means no beef, pork, poultry, and full-fat dairy products. Seafood is acceptable. About 3 months ago, my family started going meatless two to three times a week. I can say that this somehow helps Ryan and I not to gain more weight and in keeping our cholesterol low. I want to keep doing it for the health benefits that my family could get, and I want to devote a day on my blog for it. I know many bloggers are doing Meatless Mondays in support of the Meatless Monday Campaign...I guess it doesn't really matter what day you want to go meatless. No matter what day it is, it will still make a difference to you and the planet. :)
Today, I'm going to share with you my Salmon and Shrimp Curry. It's one dish that I cook often because Ryan and I love it so much. Curry is derived from the Tamil word kari, which means sauce. It has been a generic word used to describe a variety of spiced dishes.
Here's the very simple recipe...which is oh SOOO YUMMY!
Prep Time: 15 mins Cook Time: ~25 mins Servings: 4-6
- 1 lb. salmon fillet, cut into 1x2” rectangle pieces
- 12 pcs. shrimp, peeled and deveined
- 5 cloves garlic, minced
- 1 medium sized yellow onion, quartered
- 1 thumb-sized ginger, julienned
- 1 green bell pepper, cut into triangles ( I used ½ green and ½ orange bell pepper to add more color)
- 2 pcs. carrots cut into ½ “ thick
- 3 celery stalks, cut into 1 ½” long
- 2 cubes Golden Curry Sauce Mix
- 1 Tbsp fish sauce
- 1 can coconut cream (14 oz.)
- 3 Tbsp light olive oil
- salt and pepper to taste
1. In a skillet over medium heat, fry salmon pieces in olive oil until light brown. Remove from skillet and set aside.
2. In the same skillet, sauté shrimps just until they turned pink. Remove from skillet and set aside.
3. Sauté garlic and ginger in the same skillet until light brown.
4. Add onion and curry cubes. Sauté until curry cubes are melted. Mix well.
5. Pour in fish sauce and coconut milk. Mix well. Season with salt and pepper to suit your taste. Lower heat to medium low. Cover and simmer for 3 minutes.
6. Add celery, bell peppers and carrots. Simmer for 5 minutes or until vegetables are almost cooked.
7. Add cooked salmon and shrimps. Gently cover with sauce. Cover and simmer for another 3 minutes.
8. Remove from heat. Serve with hot rice!