Sweet Potato Salmon Curry - alive magazine

Name: Sweet Potato Salmon Curry - alive magazine
Ingredients: 2 tsp (10 mL) grapeseed or peanut oil; 2 shallots, chopped; 2 tsp (10 mL) minced fresh ginger; 2 garlic cloves, minced; 1 Tbsp (15 mL) red curry paste; 1/4 tsp (1 mL) cinnamon; 1 cup (250 mL) low-sodium chicken broth; 1 - 14 oz (400 mL) can light coconut milk; 2 Tbsp (30 mL) tomato paste; 2 tsp (10 mL) fish sauce; 1 lb (450 g) sweet potato (about 1 large potato), diced into 1/2 in (1.25 cm) cubes; 1 lb (450 g) boneless, skinless salmon, cubed; 1/3 cup (80 mL) unsalted cashews; 1 cup (250 mL) frozen shelled edamame; Juice of 1/2 lime; 1/4 cup (60 mL) chopped cilantro

www.alive.com

Together, the sweet potato, buttery cashews, and edamame provide texture and elevate this curry that seemingly only gets more flavourful after resting for a day.

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Ingredients

2 tsp (10 mL) grapeseed or peanut oil
2 shallots, chopped
2 tsp (10 mL) minced fresh ginger
2 garlic cloves, minced
1 Tbsp (15 mL) red curry paste
1/4 tsp (1 mL) cinnamon
1 cup (250 mL) low-sodium chicken broth
1 - 14 oz (400 mL) can light coconut milk
2 Tbsp (30 mL) tomato paste
2 tsp (10 mL) fish sauce
1 lb (450 g) sweet potato (about 1 large potato), diced into 1/2 in (1.25 cm) cubes
1 lb (450 g) boneless, skinless salmon, cubed
1/3 cup (80 mL) unsalted cashews
1 cup (250 mL) frozen shelled edamame
Juice of 1/2 lime
1/4 cup (60 mL) chopped cilantro