South Asian-Style Jumbo Shrimp and Salmon Curry
with Cilantro Rice
Crispy, crunchy fried shallots are the perfect crumble for tonight's South Asian-inspired jumbo shrimp and salmon dish. Fluffy basmati rice will drink up all the velvety smooth coconut sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
1 unit(s)
Coconut Milk
1 tbsp
Indian Spice Blend
7 g
Cilantro
¾ cup
Basmati Rice
113 g
Green Peas
113 g
Yellow Onion
160 g
Sweet Bell Pepper
2 tbsp
Ginger-Garlic Puree
2 tbsp
Curry Paste
113 g
Shanghai Bok Choy
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
250 g
Salmon Fillets, skin-on
(Contains Salmon)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Heat a medium pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then rice. Cook, stirring often, until toasted, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high. Once boiling, season with salt, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, peel, then cut onion into 1/4-inch pieces. Roughly chop cilantro. Core, then cut pepper into 1/4-inch slices. Cut bok choy into 1-inch pieces.
Heat a large non-stick pan over medium heat.When hot, add 2 tbsp (4 tbsp) butter, then onions, peppers, bok choy, peas and Indian Spice Mix. Cook, stirring often, until veggies soften slightly, 3-4 min. Meanwhile, pat salmon 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.** Set aside.
Add coconut milk, 1/4 cup (1/2 cup) water, curry paste, ginger-garlic puree and shrimp to the pan with veggies. Cook, stirring often, until curry thickens slightly and shrimp are cooked through, 3-4 min.** Season with salt and pepper, to taste.
Fluff rice with a fork, then stir in cilantro.Divide cilantro rice between bowls. Top with shrimp curry and salmon. Sprinkle crispy shallots over top.
