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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe sounded so unusual that I just had to post it! I haven't tried it & have no idea if it's good or not! But it sure LOOKS good ;) Ingredients:
2 tablespoons sunflower oil |
1 onion, diced |
1/2 butternut squash, peeled & chopped into chunks |
1 tablespoon balti curry paste |
250 ml coconut cream |
150 g green beans, trimmed & halved |
1 tablespoon mango chutney |
150 ml boiling water |
salt and black pepper |
400 g salmon fillets, skin removed |
4 tablespoons chopped coriander |
4 cups cooked basmati rice, to serve |
Directions:
1. Heat the oil in a medium saucepan & fry the onion for 5 minutes until tender. Add the butternut squash 7 curry paste, stir well then add the coconut cream & 150ml boiling water. Bring to the boil, cover & simmer for 10 minutes.
2. Add the beans & the mango chutney & season to taste, then cut the salmon into chunks & add them to the pan. Cover & simmer for 5 minutes, until the fish flakes easily.
3. Garnish with the chopped coriander & serve with the rice.
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