Any recipe I draft that takes less than 30 minutes I claim it a win and also dub it a successful “lazy girl recipe”. A term I coined to compliment my endurance and success at making a meal after work, after the gym, after maintaining a social life, and right on time for a Netflix binge. This recipe is one of my favorites because of its elevated flavors yet easy prep time. It was fun to make as well. Enjoy!

Ingredients:

• Salmon (1 pound)
• Uncooked Shrimp (1 pound)
• Vegetable Oil (2 tablespoons)
• Carrots (3 Sliced, length wise)
• Fresh Ginger Root ( 2 tablespoons, minced)
• Lime ( 2 tablespoons -save a few slices/wedges for plating)
• Cilantro ( 2 tablespoons, chopped – save a few leaves for plating)
• Grape Tomatoes (a dozen, halved)
• Fresh Cayenne Pepper ( 1 pepper, chopped)
• Garlic ( (2 cloves, minced)
• Sweet Onion ( 1/2, chopped)
• Chicken Broth (1 cup)
• Coconut Milk (1 can, unsweetened)
• Curry Powder ( 3 tablespoons)
• Smoked Paprika (1 tablespoon)
• Chili Powder ( 1 tablespoon)
• Salt/ Black Pepper

Preparation:

1. Pat salmon and shrimp dry. Season with 1 tablespoon of curry powder, chili powder, smoked paprika, and salt/pepper.
2. Saute garlic, ginger, carrots, and onion in vegetable oil.
3. After a few minutes or when garlic, ginger, and onion are starting to slightly brown add salmon skin side down to the pan with chopped cayenne. After about 4 minutes or when skin is golden brown and crispy, flip and cook for 4 more minutes. Remove the salmon and set aside, leaving the sauteed carrots, ginger and garlic in the pan.
4. Add the shrimp to the same pan you removed the salmon from, cover and cook until they are no longer translucent.
5. Add the chicken broth, coconut milk, lime juice, and remaining curry powder. Stir and increase to a boil for 3 minutes. Stir occasionally.
6. Stir in tomatoes and cilantro and let simmer for a few minutes. Add more salt/pepper to taste if so desired.
7. Garnish with remaining cilantro leaves and wedge/slice of lime.