Thai Salmon Coconut Curry
Anne Murray, MS, RD
This bright and nutritious thai inspired dish is just as healthy as it is delicious! The rich flavors balanced with salty, fat, acid and heat create the perfect combination. The best part is you can customize it, use any veggies you have in the fridge or sub frozen. I used wild salmon, but you could also swap the protein source for chicken, steak, tofu or garbanzo beans. Make it the way you like! This recipe has a balance of carbohydrate, protein, fat and fiber that will keep you energized and feeling satisfied for hours
Course dinner
Cuisine thai
- 1/2 lb Wild Salmon
- 1 tbsp Thai Curry Seasoning
- 2 c Mixed Vegetables, Mushrooms, Broccolini, Zucchini, Onion
- 4-5 Thai Chili Peppers
- 1 tbsp Thai Curry Paste
- 1 can Full Fat Coconut Milk
- 1/2 c White Rice I use the frozen bags from trader joes if I'm in a time crunch, super easy in 3 minutes!
- 1 Fresh Lime Squeeze
- Optional Garnish: Thai Basil, Cilantro + Sesame Seeds + Lime Wheels
Start by roughly chopping up vegetables and thai chilies
2 c Mixed Vegetables, Mushrooms, Broccolini, Zucchini, Onion, 4-5 Thai Chili Peppers
Next saute in a high heat pan for 2-3 minutes, they will still be firm at this point
Next add in seasoned salmon into the pan with vegetables
1/2 lb Wild Salmon, 1 tbsp Thai Curry Seasoning
Sear salmon 2 mins per side
Add in thai curry paste
1 tbsp Thai Curry Paste
Add in 1/2 can of coconut milk
1 can Full Fat Coconut Milk
Stir and reduce heat to medium low, let simmer for 7-10 minutes while coconut milk starts to thicken, add a squeeze of fresh lime juice
1 Fresh Lime Squeeze
Once desired consistency is reached, serve vegetable salmon coconut curry over rice or greens and garnish with fresh herbs, sesame seeds and lime!
1/2 c White Rice, Optional Garnish: Thai Basil, Cilantro + Sesame Seeds + Lime Wheels
Enjoy!
Keyword coconut curry, curry, curry recipe, thai, thai salmon curry
