Clay-Cooked Curry Coconut Salmon in No Time!

 Sometimes I'm just in the mood for a good curry. In the past I was too intimidated to try to make authentic ethnic dishes at home. I thought surely I couldn't do a very good job of that. So I would just eat out whenever I wanted a great ethnic dish. Now I can't eat out without wondering what I'm really eating....

So I've put more effort into learning how to cook really great ethnic dishes well at home. I love the freedom it gives me to eat whatever I'd like without worrying what might be in it that I don't want to expose myself to.  It also opens up a lot of versatility to my old stand-by home cooked meals. And I've found that most ethnic dishes really aren't that difficult to prepare; it's usually just an addition of a spice here, or a small ingredient there.

This curry coconut salmon is no exception: it tastes really great, like I went to a Thai place and had some really authentic cuisine. And the best part about learning all of these great dishes is the opportunity to impress my friends with them at pot lucks or dinner parties. Score! Try this great recipe in VitaClay and you may never visit a Thai restaurant again!

Ingredients:

• 1 lb raw salmon, cubed
• 2 shallots, chopped
• 2 garlic cloves, minced
• 2 cups broth
• 14 oz coconut milk
• 2 sweet potatoes, cubed
• 2 T tomato paste
• 1 T ginger, minced
• 1 T curry powder
• 1 t cumin
• ¼ t cayenne
• ¼ t salt
• ¼ t pepper
• 1 ½ c peas or green beans
• juice of 1 lime
• cilantro (garnish)

Directions:

1. Add everything to the clay pot except garnish
2. Cook on “stew” for 30 minutes
3. Serve over rice, quinoa or other grain.
4. Add cilantro to garnish