Salmon Pumpkin Curry
Are you ready to embark on a mouthwatering journey that won’t break the bank. we’re spicing up your life with a little something I like to call Salmon Pumpkin Curry!
It’s that time of the year when we crave a warm, comforting meal that also gives our taste buds a little adventure. And guess what? I’ve got just the thing to tickle your culinary curiosity – Salmon Pumpkin Curry!
If you’re like me, someone who’s all about maintaining a healthy-ish lifestyle on a budget, this pescatarian delight will be your new go-to weeknight dinner. Not only is it budget-friendly, but it’s also effortless to whip up. So, let’s dive into the delicious details of this wholesome dish!
Ingredients You’ll Need:
- 3 tbsp red Thai curry
- 1 can (390g) coconut cream
- 1/2 cup pumpkin puree
- 1 tbsp brown sugar (monk fruit or regular sugar)
- 2 tbsp fish sauce
- green onions (for garnish, optional)
- sriracha (for heat, optional)
Air-fried salmon cubes
- 16 ounces of salmon fillets
- Creole seasoning
- cooking spray
Instructions
- Pre-heat the air fryer to 375F
- Prep, pat dry, and cube the salmon fillets. Season with Creole seasoning. If you do not have Creole seasoning, use salt, pepper, garlic, and onion powder.
- Spray the ai-fryer basket, add the cubed salmon, and air-fry for 6-7 minutes (this will be slightly under; it will finish cooking it in the sauce).
- While the salmon is cooking, make the sauce. Start by adding the red Thai curry into a saute pan. Once aromatic, add the pumpkin puree and coconut cream. Mix, then season with brown sugar and fish sauce.
- Bring the sauce to a slight boil and taste it (add more sugar, a pinch of salt, or more fish sauce if needed).
- Then simmer; mix occasionally.
- Once the salmon finished air-frying, add the salmon cubes to the sauce and cook for another 3-4 minutes.
- Serve immediately over rice or noodles, and enjoy!
Why You’ll Love Salmon Pumpkin Curry:
- Packed with Omega-3s: Salmon is an absolute superstar in the health department. Those Omega-3 fatty acids are fantastic for your heart and brain.
- Nutrient-Rich Pumpkin: Pumpkins are not just for carving. They’re loaded with vitamins A and C and fiber, keeping you full and satisfied.
- Creamy Coconut Bliss: That creamy coconut milk makes this dish feel like a cheat meal, but it’s entirely guilt-free. Plus, it’s dairy-free, so it’s perfect for vegans too!
- Budget-Friendly: This recipe won’t break the bank. Look for sales and stock up on the ingredients.
- Minimal Effort, Maximum Flavor: Weeknight meals should be easy; this one checks all the boxes. With minimal effort, you get maximum flavor!
There you have it, fam! A budget-friendly, pescatarian delight that will warm your heart and your tummy. It’s healthy-ish, budget-conscious, and Insta-worthy, all in one!
Important tips:
- If you want to keep this low carb, use monk fruit sweetener instead of brown sugar.
- I also love serving this with steamed veggies like broccoli or cabbage.
- Serve this over white or brown rice or cauliflower rice.
- If you want some heat, add sriracha to the sauce or on top when serving.
Stay tasty, stay healthy, and tag me in your delicious creations on Instagram!
Easy Salmon Pumpkin Curry
Ingredients
- 3 tbsp red Thai curry
- 1 can (390g) coconut cream
- 1/2 cup pumpkin puree
- 1 tbsp brown sugar (monk fruit or regular sugar)
- 2 tbsp fish sauce
- green onions (for garnish, optional)
- sriracha (for heat, optional)
Air-fried salmon cubes
- 16 ounces salmon fillets (cubed)
- creole seaoning (if not available use salt, pepper, onion and garlic powder)
- Cooking spray
Instructions
- Pre-heat the air fryer to 375F
- Prep, pat dry, and cube the salmon fillets. Season with Creole seasoning. If you do not have Creole seasoning, use salt, pepper, garlic, and onion powder.
- Spray the air-fryer basket, add the cubed salmon, and air-fry for 6-7 minutes (this will be slightly under; it will finish cooking it in the sauce).
- While the salmon is cooking, make the sauce. Start by adding the red Thai curry into a saute pan. Once aromatic, add the pumpkin puree and coconut cream. Mix, then season with brown sugar and fish sauce.
- Bring the sauce to a slight boil and taste it (add more sugar, a pinch of salt, or more fish sauce if needed).
- Then simmer; mix occasionally.
- Once the salmon finished air-frying, add the salmon cubes to the sauce and cook for another 3-4 minutes.
- Serve immediately over rice or noodles, and enjoy!
Notes
- If you want to keep this low carb, use monk fruit sweetener instead of brown sugar.
- I also love serving this with steamed veggies like broccoli or cabbage.
- Serve this over white or brown rice or cauliflower rice.
- If you want some heat, add sriracha to the sauce or on top when serving.
Need for easy recipes? Check these out:
- The Best and Crispy Shrimp Balls
- The Best Cookie Skillet With Ice Cream
- Thanksgiving with a Twist: The Best Seafood Boil
- The Best Mocktail For Thanksgiving
- The Best of Mom’s Classic Tuna Casserole
Check out my Instagram REEL to see step-by-step.
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