DifficultyBeginner

I love being inspired by what is available seasonally and locally and sometimes even buy what is available in my pantry, garden, fridge or by what is on sale at the local grocery store. This is especially important with ever increasing food costs to source your foods locally, eat seasonally and to shop the weekly sales. You can use whatever fish is local to your area in this curry or if you are not a fish/seafood fan, use a protein of your choice. This recipe uses pre-roasted delicata squash, however you can use any variety of pre-cooked squash such as butternut or pumpkin. The nice thing about roasting squash is that while it takes time, it is really hands-off cooking. It is just a matter of cutting in half and baking until done. That’s it! By leaving the seeds in while you cook the squash and by cooking cut-side down, you help retain the moisture of the squash. You can pre-roast the squash the day before and pop it in the fridge until you are ready to make the curry. I don’t recommend using canned pumpkin as it is not the right texture. This meal comes together in no time (about 20 minutes) if you do not include the roasting of the squash.

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Yields4 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins
 2 medium Delicata squash
 1 can coconut milk (400 ml)
 2 tbsp Thai red curry pasteif you are allergic to shrimp, like me use my red curry paste recipe
 1 tbsp coconut sugar
 1 lb wild salmon fillets, skin on and cut into 4 large pieces
 1 red sweet pepper, chopped
 1 -2 tbsp fish sauce or coconut aminos
 fresh cilantro or Thai basil
1

To roast squash: Preheat oven to 400 F. Line a large rimmed baking sheet with parchment paper. Cut squash in half length wise, do not remove the seeds. Place squash, cut side down on baking sheet and bake in centre of oven for 45 minutes or so or until squash is cooked through. I use a fork to test that squash is tender.

2

Allow squash to cool a little but while it is still warm, use a soup spoon to scoop out the cooked squash. Add coconut milk to a medium pan and bring it to a simmer over medium heat. Stir in red curry paste and coconut sugar and bring to a gentle boil. Reduce heat to low and simmer for 5 minutes. Stir in the salmon, red pepper and the pre-cooked squash and cook until salmon is cooked through, about 5 minutes or so.

3

Add fish sauce/coconut aminos and cilantro and stir. Serve over rice, cauliflower rice or noodles and enjoy!

Ingredients

 2 medium Delicata squash
 1 can coconut milk (400 ml)
 2 tbsp Thai red curry pasteif you are allergic to shrimp, like me use my red curry paste recipe
 1 tbsp coconut sugar
 1 lb wild salmon fillets, skin on and cut into 4 large pieces
 1 red sweet pepper, chopped
 1 -2 tbsp fish sauce or coconut aminos
 fresh cilantro or Thai basil

Directions

1

To roast squash: Preheat oven to 400 F. Line a large rimmed baking sheet with parchment paper. Cut squash in half length wise, do not remove the seeds. Place squash, cut side down on baking sheet and bake in centre of oven for 45 minutes or so or until squash is cooked through. I use a fork to test that squash is tender.

2

Allow squash to cool a little but while it is still warm, use a soup spoon to scoop out the cooked squash. Add coconut milk to a medium pan and bring it to a simmer over medium heat. Stir in red curry paste and coconut sugar and bring to a gentle boil. Reduce heat to low and simmer for 5 minutes. Stir in the salmon, red pepper and the pre-cooked squash and cook until salmon is cooked through, about 5 minutes or so.

3

Add fish sauce/coconut aminos and cilantro and stir. Serve over rice, cauliflower rice or noodles and enjoy!

Salmon & Squash Thai Red Curry