Coconut Curry With Salmon & Vegetables

This Thai curry recipe is refreshing, nourishing, and full of flavor! If you’re new to Thai food, this is a great way to try the new flavors. It’s not too spicy and the flavor is not overwhelming. Salmon is packed full of nutrients, and when drenched in this delicious curry sauce – you can’t taste much or the fishy flavor! Which is great if you’re not a fan of fish.

Check it out!

Ingredients:

• 2-3 salmon fillets (I offer 1 fillet for each dinner guest)
• 1 1/2 cup brown jasmine rice or white rice
• 2 tbsp olive oil
• 2 tbsp red curry paste
• 1 squash, sliced into quarters
• 1 zucchini, sliced into quarters
• 1 cup grated carrots
• 6 cloves garlic, minced
• 1 yellow onion, diced
• 2 tsp fresh ginger, finely grated
• 1 can coconut milk
• 1-2 tbsp cornstarch (use more or less depending on desired thickness)
• 1 tbsp Thai sweet chili sauce
• 3 tbsp soy sauce
• 2 limes, for freshly squeezed lime juice (2 tbsp)
• 2 lemons, sliced (to bake with salmon)
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1-2 tsp salt
• 1 tsp pepper

Instructions:

1. Rice – bring a large pot of water to boil. Add the rinsed rice and boil for 30 minutes. Once cooked, remove the rice from heat, drain, and pour the rice into a bowl to cool. Fluff the rice with a fork before serving.
2. Salmon – Pre-heat the oven to 415 degrees F.
3. Rinse the salmon, dry with a paper towel, and place each salmon fillet on a glass pan (I line mine with foil to make for easy cleanup). Slice 1 lemon and place lemon slices on each salmon fillet. Add a dash of salt and pepper for flavor.
4. Bake the salmon for 15-20 minutes, checking in at the 15-minute mark. Check the center of the salmon – it will turn from dark pink to light pink once cooked.
5. Vegetables – While the salmon is baking, use a medium pan and heat the olive oil to medium heat. Add the vegetables (squash, zucchini, carrots, onion, garlic). Sautee for about 5. minutes or until the vegetables are soft to the touch using a fork.
6. Curry – In a separate large pot, add the coconut milk and remaining ingredients (ginger, garlic powder, soy sauce, red curry paste, turmeric, sweet thai sauce, and lime juice) except for the corn starch.
7. Allow the mixture to simmer for 5 minutes.
8. Reduce heat to low, add cornstarch, and Stir. Add water until the mixture reaches desired consistency.
9. Pour the coconut sauce into a small bowl for serving.
10. Once all ingredients are cooked, pour rice into a plate or bowl. Place a cooked salmon fillet on each bed of rice, sprinkle vegetables on top, and allow each guest to add the curry sauce. Add salt and pepper to taste.