Green Curry Salmon

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 25 minutes

재료

2 tablespoons coconut oil

1 medium red onion, thinly sliced

4 cloves garlic, (thinly sliced)

1 (2-inch) knob fresh ginger, minced

Black pepper and kosher salt

3 tablespoons green curry paste

1 (14.5-ounce) can full-fat coconut milk

1½ cups water

1 (1–1 ½ pound) skinless salmon fillet, (cut into 2-inch chunks)

1 cup snow peas, (trimmed)

5 ounces baby spinach, (chopped (5 cups, packed)

1 tablespoon fish sauce

1 lime, (zested and juiced + wedges for serving)

¼ cup chopped fresh basil (+ more for serving)

¼ cup chopped fresh cilantro (+ more for serving)

rice or cauliflower rice and toasted sesame oil (optional), (for serving)

방향

In a large sauté pan, heat 2 tablespoons oil over medium. Add onion, garlic, ginger, ½ teaspoon pepper and ¼ teaspoon salt. Cook, stirring occasionally, until starting to soften, about 5 minutes. Add curry paste and cook, stirring frequently, 3 minutes.

Add coconut milk and 1 ½ cups water; bring to a boil over high heat, then reduce heat to medium-high and simmer until liquid is slightly reduced, about 5 minutes.

Lightly season salmon with ¼ teaspoon each salt and pepper. Stir in snow peas, then nestle salmon in sauce; reduce the heat to medium-low and simmer gently, covered, until just cooked through, 3–5 minutes (*see notes below).

Off heat, stir in spinach, fish sauce, 1 tablespoon lime juice and 1 teaspoon lime zest. Sprinkle basil and cilantro over top.

Serve salmon curry over rice and drizzle with toasted sesame oil, if desired. Serve with lime wedges and additional herbs.

영양 정보

• 1회 제공량: 1 /4 of the recipe
• 칼로리: 493 kcal
• 지방 전체: 36 g
• 포화 지방: 7 g
• 콜레스테롤: 91 mg
• 나트륨: 847 mg
• 탄수화물 전체: 11 g
• 식이섬유: 3 g
• 총 당류: 3 g
• 단백질: 37 g