Coconut Salmon Curry

By á-6416

Ingredients

• 1 lb fresh or frozen skinless salmon fillet
• 1 Tbs cornstarch
• 1 tsp salt
• 1/2 tsp ground black pepper
• Nonstick cooking spray
• 1 large onion, cut into 1 in pieces
• 1 cup red sweet pepper strips (1 medium)
• 1 cup packaged fresh julienne carrots
• 1 Tbs fresh grated ginger
• 1-2 tsp curry powder
• 1 clove garlic, minced
• 1/4 tsp crushed red pepper (optional)
• 1 Tbs canola oil
• 8oz can pineapple chunks (juice packed) undrained
• 1/3 cup unsweetened light coconut milk
• 2 cups hot cooked brown rice

Preparation

Step 1

Thaw salmon if frozen. Rinse salmon; pat dry with paper towels. Cut salmon into 1in pieces. In a medium bowl toss together salmon, cornstarch, salt and pepper; set aside.
Coat a large nonstick skillet with cooking spray; heat skillet over medium high heat. Add onion, sweet pepper, carrots, ginger, curry powder, garlic, and if desired, crushed red pepper; cook and stir for 5-6min or until vegetables are crisp tender. Remove from skillet.
Add oil to hot skillet. Add seasoned salmon; cook about 4min or until fish flakes easily when tested with a fork, gently stirring occasionally. Stir in pineapple and coconut milk; reduce heat. Cook about 1min or until mixture is thickened, stirring gently. Stir in cooked vegetables; heat through. Serve with hot rice.