Butternut Squash Salmon Curry Recipe

Name: Butternut Squash Salmon Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 ml oil; 15 ml mustard seeds; 1/2 kg fresh salmon, boneless and skinned, cut into chunks (but save the skin!); 1 large onion, cut into strips; 2 garlic cloves, chopped; 1 large yellow bell pepper, cut into strips; 1 medium butternut squash, cut into 1 inch cubes; 1 (398 ml) can coconut milk; 1 liter chicken stock; 1 piece lemongrass, bruised with back of knife (whacked and bruised but not hacked to pieces); 15 ml fish sauce; 30 ml curry paste (if you like more have fun!); 5 ml salt, to taste

Servings: persons

30 ml oil
15 ml mustard seeds
1/2 kg fresh salmon, boneless and skinned, cut into chunks (but save the skin!)
1 large onion, cut into strips
2 garlic cloves, chopped
1 large yellow bell pepper, cut into strips
1 medium butternut squash, cut into 1 inch cubes
1 (398 ml) can coconut milk
1 liter chicken stock
1 piece lemongrass, bruised with back of knife (whacked and bruised but not hacked to pieces)
15 ml fish sauce
30 ml curry paste (if you like more have fun!)
5 ml salt, to taste

1
In a heavy pot heat up oil and put in mustard seeds and cover the pot until they pop like popcorn (that makes them taste nutty).
2
Toss in the onions, bell pepper, and garlic and sautee until slightly soft.
3
Toss in the Squash.
4
Add in the can of coconut milk, the chicken stock, the fish sauce, the lemongrass and the curry paste.
5
Bring to a boil turn down heat and simmer/cook until the squash JUST starts to fall apart (about 15-20 minutes).
6
Remove the lemongrass.
7
Stir the pot and taste then add salt if needed, bring heat back up to a simmer.
8
Place the salmon in the pot, but not in one big heap, but so the pieces are all laying on top evenly.
9
Cover the pot and turn off the heat.
10
Let stand for at least 5 minutes and check to see if the salmon is done (it doesn't have to have been cooked to death; salmon is moist and lovely at about 'medium').
11
Serve over Rice (basmati is nice).
12
You can cook the salmon skin in a hot skillet and munch on it later-- mmmmm.

999

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 30 ml oil, 15 ml mustard seeds, 1/2 kg fresh salmon, boneless and skinned, cut into chunks (but save the skin!), 1 large onion, cut into strips, and more.

Yes, Butternut Squash Salmon Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Salmon Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions