What You'll Need:
2 tsp canola oil
2 shallots, chopped
2 cloves garlic, minced
2 cups chicken broth
1 can light coconut milk
2 sweet potatoes, cubed
2 Tbsp tomato paste
1 Tbsp peeled and minced fresh ginger
1 Tbsp curry powder
1 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp salt
3/4 tsp ground black pepper
1 lb skinless salmon, cut into cubes
1 1/2 cups frozen peas
Juice of 1 lime
Cilantro for garnish
- Heat the oil in a large pot over medium heat. Add the shallots and garlic and allow them to cook until fragrant.
- Add the broth, coconut milk, sweet potatoes, tomato paste, ginger, curry, cumin, cayenne, salt, and pepper. Raise the heat to high and bring the sauce to a boil.
- Once boiling, reduce heat the simmer for 20 minutes before adding the salmon. Then simmer for an additional 4 minutes.
- Add the peas and lime juice, simmering for about 3 more minutes so that the fish is heated all the way through.
- Garnish with cilantro and serve.
A friend and coworker of mine gave me the Runner's Wold Cookbook after I completed my first half marathon a few weeks ago, and I've been eager to try all of the recipes. Grouped into categories like "recovery", "pre-run", "fast", and "gluten free", this cookbook makes good nutrition easy to navigate. Check it out!