Easy Salmon Curry
Adapted from Martha Stewart Magazine
Servings 4 people
Ingredients
- 2 tablespoon olive oil or coconut oil
- ½ onion diced
- 1 bell pepper yellow or green, seeded and diced
- 2 cloves garlic minced
- 1 inch piece ginger peeled and thinly sliced
- 2 tablespoon green curry paste
- 1 14 ounce can coconut milk full-fat, unsweetened
- 1 ½ cups water or broth (or a combo)
- ¾ pound salmon skin removed and cut into 1-inch chunks
- 2 cups greens like Swiss chard, bok choy, kale or spinach, chopped
- salt to taste
- 4 servings brown rice cooked according to package directions
- basil or Thai basil leaves, torn (optional garnish)
- lime juice freshly squeezed, from 1 lime (optional garnish)
Instructions
- Heat the oil in a medium sauce pan over medium heat. Add the onion, bell pepper, garlic and ginger. Cook while stirring until the onion begins to soften, 2 to 3 minutes.
- Stir in the curry paste and cook for 1 more minute. Mix in the coconut milk and water (or broth) and bring to a simmer. Cook on low for 5 minutes, until onion and pepper are soft.
- Stir in the chunks of raw salmon and chopped greens and cook for another couple of minutes until the salmon is done (light pink) all the way through. Season with salt to taste.
- Spoon over brown rice and serve (these pre-cooked rice pouches are a huge time saver!). Garnish with basil leaves and top with freshly squeezed lime juice (if using).
Notes
1. Coconut is not a tree nut. However, if you have a tree nut allergy, consult your doctor before consuming.
2. We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Easy Salmon Curry
Amount Per Serving
Calories 384
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 47mg16%
Sodium 52mg2%
Potassium 661mg19%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 2g2%
Protein 21g42%
Vitamin A 2375IU48%
Vitamin C 44.7mg54%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.