Ingredients:
30 ml oil
15 ml mustard seeds
1/2 kg fresh salmon, boneless and skinned, cut into chunks ( but save the skin!)
1 large onions, cut into strips
2 garlic cloves, chopped
1 large yellow bell peppers, cut into strips
1 medium butternut squash, cut into 1 inch cubes
1 (398 ml) cans coconut milk
1 liter chicken stock
1 piece lemongrass, bruised with back of knife ( whacked and bruised but not hacked to pieces)
15 ml fish sauce
30 ml curry paste ( if you like more have fun!)
5 ml salt, to taste
Directions:
In a heavy pot heat up oil and put in mustard seeds and cover the pot until they pop like popcorn (that makes them taste nutty).
Toss in the onions, bell pepper, and garlic and sautee until slightly soft.
Toss in the Squash.
Add in the can of coconut milk, the chicken stock, the fish sauce, the lemongrass and the curry paste.
Bring to a boil turn down heat and simmer/cook until the squash JUST starts to fall apart (about 15-20 minutes).
Remove the lemongrass.
Stir the pot and taste then add salt if needed, bring heat back up to a simmer.
Place the salmon in the pot, but not in one big heap, but so the pieces are all laying on top evenly.
Cover the pot and turn off the heat.
Let stand for at least 5 minutes and check to see if the salmon is done (it doesn’t have to have been cooked to death; salmon is moist and lovely at about ‘medium’).
Serve over Rice (basmati is nice).
You can cook the salmon skin in a hot skillet and munch on it later– mmmmm.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.