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) finely chopped fresh ginger; 2 garlic cloves, crushed; 3 tsp (15 ml) red curry paste; 1/4 tsp (1 ml) cinnamon; 1 cup (250 ml) reduced-salt chicken stock; 1 – 14 oz (400 ml) can light coconut milk; 1 1/2 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 coriander

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Serves 4 Together, the sweet potato, buttery cashews and edamame provide texture and elevate this curry that seemingly only gets more flavourful after resting…

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Ingredients

2 tsp (10 ml) grapeseed or peanut oil
2 shallots, chopped
2 tsp (10 ml) finely chopped fresh ginger
2 garlic cloves, crushed
3 tsp (15 ml) red curry paste
1/4 tsp (1 ml) cinnamon
1 cup (250 ml) reduced-salt chicken stock
1 – 14 oz (400 ml) can light coconut milk
1 1/2 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 coriander