Smart Shrimp and Salmon Curry
with Buttered Couscous
This silky, fragrant curry sauce built with warm spices, tomatoes and cream cheese is sure to delight your palate! A healthy serving of shrimp, salmon and a side of light couscous make this meal a wholesome wonder.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
1 tsp
Garlic Powder
1 tbsp
Dal Spice Blend
2 tbsp
Curry Paste
2 unit
Tomato
½ cup
Couscous
(Contains Wheat)
1 unit
Zucchini
7 g
Cilantro
1 unit
Cream Cheese
(Contains Milk)
250 g
Salmon Fillets, skin-on
(Contains Salmon)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add half the garlic powder, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove from heat, then add couscous. Stir to combine. Cover and let stand, 5 min.
Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.Roughly chop cilantro.Cut tomato into 1/2-inch pieces.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min. Remove from heat. Transfer to a plate.Pat salmon dry with paper towels, then season with salt and pepper. Return the pan to medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side. Transfer to a plate and cover to keep warm.
Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add tomatoes. Cook, stirring often, until tomatoes start to break down, 2-3 min. Add zucchini. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add Dal Spice Blend, curry paste and remaining garlic powder. Cook, stirring often, until fragrant, 30 sec.
Add cream cheese and 2/3 cup (1 cup) water. Bring to a simmer, stirring often, until combined.Once simmering, add shrimp. Continue cooking, stirring often, until warmed through and sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste. (TIP: If sauce is too acidic, add 1/4 tsp [1/2 tsp] sugar!)
Add half the cilantro to the pot with couscous. Season with salt and pepper, then fluff with a fork.Divide couscous between bowls. Spoon shrimp curry over top. Arrange salmon on top of curry.Sprinkle with remaining cilantro.
