Paleo Red Curry Braised Salmon with Sweet Potatoes

Happy Friday! Strangely I have been mixed up all week. Every day I have been off and think that it’s almost Friday- weekend desperation, you know?

Although this weekend is looking like it’s not really going to be very restful. We have a performance of Coco’s tonight and then Saturday morning I am driving Pia 3.5 hours to Beaverton Oregon for a fencing tournament and then we will be driving the same 3.5 hours home on Sunday evening. Hot weekend rockin’ out on the fencing circuit I guess!

But Pia is so excited and that makes me excited. I will do a little insta-storying of our mother-daughter road-tripping and PLEASE if you are from, or familiar with Beaverton Oregon let me know where we should go eat!!

Ok, enough about my cool weekend plans- lets talk food. Specifically this Red Curry Braised Salmon with Sweet Potatoes.

The sauce alone is so good I could just drink a bowl of it up like soup. But it becomes a complete (ONE-POT!!!) meal when you braise sweet potatoes, salmon and tomatoes in that luscious sauce. I love that this whole meal is super gourmet and that you can make it in all of it’s glory in about 30 minutes (whaaattt??!!!) plus it is allergen free (no gluten, dairy, eggs, nuts, sugar, etc.) and is paleo and whole30 friendly. Pretty good, huh?! And trust me, it smells like heaven and is such a treat on these cold wet January days- enjoy!

Paleo Red Curry Braised Salmon with Sweet Potatoes

Author: Heather Christo

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 4

Ingredients

1 large sweet potato, peeled and cut into chunks
3 tablespoons coconut oil
1 large yellow onion
2 garlic cloves
1 fresno chili, cut into chunks
1 inch piece of ginger, peeled and chopped
¼ cup red curry paste
¼ cup tomato paste
2 cups chicken broth
13.5 ounce can coconut milk
kosher salt
1 pound salmon, cut into 2,3 or 4 pieces
1 pound tomatoes on the vine or cherry tomatoes

Instructions

Bring a medium pot of salted water to a boil and par-boil the sweet potato chunks for 8 minutes until they are just getting soft.
Meanwhile in a heavy pan or skillet over medium-high heat add the coconut oil, yellow onion, garlic cloves, chili and garlic to the pan. Fry for about 10 minutes until tender and golden brown. Add the curry paste and tomato paste and cook while stirring constantly for another 2 minutes.
Add the contents to the jar of a blender and add the chicken broth, pureeing until smooth.
Add the contents back to the skillet and turn the heat to low. Stir in the coconut milk and then simmer for 5 minutes. Season to taste with kosher salt.
Add the sweet potatoes to the pan and then add the salmon and the tomatoes. Bring back to a simmer and add the lid to the pan. Turn the heat to medium-low and simmer covered for 12 minutes. Undo the lid and the salmon should be just cooked through, and the sweet potatoes soft. The tomatoes will have burst their skin. Adjust seasoning if needed and serve hot.

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