Don’t laugh, but for some reason I always though curry was a hard thing to make. It always seemed too flavorful and complicated to even try at home.
It was something I had left it to the pros, and a very typical order out. I’m sure some people would be shocked at that— is she crazy? Coconut milk is so fatty and probably the most decadent thing on the menu.
Oh, but wait my friends.
Because I’m definately doing it on purpose.
Fat isn’t as bad as everyone once thought it was. Most Americans and women especially need MORE healthy, naturally occurring fats (as in, from naturally occurring foods like coconuts) to lose body fat. And for brain development, energy, healthy hormones and just general satiation. You eat less overall when you have these in your diet. And they make food taste good.
I also have to tell you- in the spirit of real food and making things from scratch, I did actually try making my own curry paste, and after a horrible night’s sleep later that night from STINGING cuticles (thank you dried chiles), I decided the taste wasn’t even worth it. The jarred paste suits me just fine, and only has a few real food ingredients in it anyways.
If you don’t like salmon, you can sub with shrimp, scallops, chicken, beef or any other meat you’d like, or just keep it plain and simple with veggies only.
Butternut Squash, Salmon + Vegetable Curry
Makes approximately 4 servings
Notes: Fresh cilantro, crushed cashews, peanuts, and limes all make great garnishes for serving. Using a cast iron skillet for the salmon is the best way to go for easy transferring from the stovetop to the oven. Excellent with brown or wild rice, or cooked quinoa to soak up all the sauce!
4 fillets wild salmon
1 cup butternut squash cubes
1 cup frozen peas
1 cup other veggies of your choice (carrots, cabbage, eggplant, mushrooms, green beans, snow peas, chopped in similar sizes)
½ onion, chopped
2 cloves garlic, chopped
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste (or more or less, depending on your desired spice level. I like the Thai Kitchen brand red curry paste)
8 ounces organic coconut milk
sea salt and pepper to taste
Preheat oven to 400°F. In a large skillet, add onion, garlic, and ginger with a bit of coconut oil or butter. Cook for 2-3 minutes, then add other veggies to the pan according to thickness and cooking time. Set aside when done.
In a separate large cast iron skillet, heat a bit of coconut oil on high heat. Let warm for 2-3 minutes until very hot. Sprinkle salmon with sea salt and pepper, and place flesh side down in the pan and cook for 2 minutes. Then, transfer pan to the oven for 6 minutes.
Add curry paste and coconut milk together in small pot and whisk together. Add veggies to the salmon skillet and pour the curry sauce over the top.
Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans! And NEW: check out this little podcast workshop I created for you, called: Simply Real FOOD: Real food, finally explained. Check it out here!
photos by Jasmine Pulley