Smart Shrimp and Salmon Curry
with Buttered Couscous
This silky, fragrant curry sauce built on warm spices, tomatoes and cream cheese is sure to delight your palate! A healthy serving of shrimp, salmon and a side of light couscous make this meal a wholesome wonder.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
1 tsp
Garlic Powder
1 tbsp
Dal Spice Blend
2 tbsp
Curry Paste
190 g
Tomato
½ cup
Couscous
(Contains Wheat)
200 g
Zucchini
7 g
Cilantro
1 unit
Cream Cheese
(Contains Milk)
250 g
Salmon Fillets, skin-on
(Contains Salmon)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add half the garlic powder, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.If you've opted to add salmon, pat dry with paper towels, then season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.**Transfer to a plate.
Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.Roughly chop cilantro.Cut tomato into 1/2-inch pieces.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat. Transfer shrimp to a plate.
Heat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add tomatoes. Cook, stirring often, until tomatoes start to break down, 2-3 min. Add zucchini. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add Dal Spice Blend, curry paste and remaining garlic powder. Cook, stirring often, until fragrant, 30 sec.
Add cream cheese and 2/3 cup (1 cup) water. Bring to a simmer, stirring often, until combined.Once simmering, add shrimp. Continue cooking, stirring often, until warmed through and sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste. (TIP: If sauce is too acidic, add 1/4 tsp [1/2 tsp] sugar!)
Add half the cilantro to the pot with couscous. Season with salt and pepper, to taste, then fluff with a fork.Divide couscous between bowls. Spoon shrimp curry over top. Arrange salmon over shrimp.Sprinkle with remaining cilantro.
If you've opted to add salmon, pat dry with paper towels, then season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.**
Arrange salmon over shrimp curry.
