Butternut Squash Salmon Curry Recipes

BUTTERNUT SQUASH SALMON CURRY

Steps:

• In a heavy pot heat up oil and put in mustard seeds and cover the pot until they pop like popcorn (that makes them taste nutty).
• Toss in the onions, bell pepper, and garlic and sautee until slightly soft.
• Toss in the Squash.
• Add in the can of coconut milk, the chicken stock, the fish sauce, the lemongrass and the curry paste.
• Bring to a boil turn down heat and simmer/cook until the squash JUST starts to fall apart (about 15-20 minutes).
• Remove the lemongrass.
• Stir the pot and taste then add salt if needed, bring heat back up to a simmer.
• Place the salmon in the pot, but not in one big heap, but so the pieces are all laying on top evenly.
• Cover the pot and turn off the heat.
• Let stand for at least 5 minutes and check to see if the salmon is done (it doesn't have to have been cooked to death; salmon is moist and lovely at about 'medium').
• Serve over Rice (basmati is nice).
• You can cook the salmon skin in a hot skillet and munch on it later-- mmmmm.

SALMON, SQUASH & PRAWN LAKSA

Steps:

• Heat the paste in a large saucepan and fry the squash for a few mins until well coated in the paste. Pour in the coconut milk and stock, and simmer for 10 mins. The squash should still have a bite to it. Add the drained noodles and beansprouts.
• To freeze, turn off the heat immediately and leave to cool, then transfer to a suitable container for freezing. If you're making this to eat now, add the salmon and prawns, and cook for 4-5 mins until the fish is cooked through.
• If frozen, defrost overnight in the fridge, then return to a large saucepan. Add the salmon and prawns, cover, bring to the boil and simmer until the fish is cooked - it should only take 1-2 mins. Stir through the spring onions, then sprinkle with coriander and serve with some lime wedges.