Easy Salmon Curry
Ingredients
The curry
-
2
tbsp
olive oil (or coconut oil)
-
½
unit
onion (diced)
-
1
unit
bell pepper (yellow or green, seeded and diced)
-
2
cloves
garlic (minced)
-
1
inch piece
ginger (peeled and thinly sliced)
-
2
tbsp
green curry paste
-
1
14 ounce can
coconut milk (full-fat, unsweetened)
-
1½
cups
water (or broth)
-
¾
pound
salmon (skin removed and cut into 1-inch chunks)
-
2
cups
greens (like Swiss chard, bok choy, kale or spinach, chopped)
-
to taste
unit
salt
For serving
-
4
servings
brown rice (cooked according to package directions)
-
to taste
unit
basil (or Thai basil leaves, torn)
-
1
unit
lime juice (freshly squeezed, from 1 lime)
Instructions
- Heat the oil in a medium saucepan over medium heat.
- Add the onion, bell pepper, garlic, and ginger, and cook until the onion begins to soften.
- Stir in the curry paste and cook for an additional minute.
- Mix in the coconut milk and water (or broth) and bring to a simmer.
- Cook on low for 5 minutes until the onion and pepper are soft.
- Stir in the salmon chunks and chopped greens, cooking until the salmon is done.
- Season with salt to taste.
- Serve over brown rice and garnish with basil and lime juice if desired.
Nutrition Facts (estimated)
Servings
4
Calories
384
Total fat
14g
Total carbohydrates
41g
Total protein
21g
Sodium
52mg
Cholesterol
47mg
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