This meal has a few steps to it but the final result makes them well worth it! I buy red curry paste at the Asian supermarket. I know you can make it from scratch, which involves a combination of a lot of ingredients. I find it easier to buy it already made. It is quicker and very affordable. In this recipe you can adjust the amount of curry paste you use depending on how spicy you like your food. So if you are one of those super spicy food lovers add more and if you are not then add less. The 1 tablespoon I use here gives it enough burn.
Here is what you are going to need:
2 pounds fresh or frozen salmon
1 small butternut squash
1 cup thawed corn kernels
1 medium white onion, finely sliced
1 tablespoon minced fresh lemongrass
1 tablespoon freshly grated ginger
3 large garlic cloves, minced
1 tablespoon red curry sauce
1- 15 oz. can coconut milk
1/2 cup chicken broth
Salt & Pepper
Cut the squash in half, remove the seeds, and place in a steamer. Steam until fully cooked through. Remove the squash from the steamer and cut into cubes. Add the corn to the steamer and steam for 5 minutes. Remove and add to the squash.
Heat a large skillet or a wok (better if you have one) with 3 tablespoons peanut oil. Rinse and pat dry the salmon. Season generously with salt and pepper and place in the hot pan. Cook until brown and flip. Cook until the other side browns as well. Remove from pan and place on cutting board. Remove the skin and cut into cubes.
Wipe the skillet clean and add 2 more tablespoons peanut oil. Add the onion and cook for 3 to 4 minutes, until translucent. Add the lemongrass, garlic and ginger. Cook for 2 minutes, stirring often, until fragrant. Add the red curry sauce and mix well. Cook for an extra minute and add the coconut milk and the chicken broth. Mix all ingredients well and add the salmon, squash and corn. Carefully mix all the ingredients together. Cook for 15 minutes until the salmon is completely cooked through.
Serve with white rice. Enjoy!