Green Curry Salmon

• doses: 4 servings
• tempo ativo: 10 minutes
• tempo total: 25 minutes

Ingredientes

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)

Instruções

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.

Informação Nutricional

• Tamanho da Dose: 1 /4 of the recipe
• Calorias: 493 kcal
• Gordura Total: 36 g
• Gordura Saturada: 7 g
• Colesterol: 91 mg
• Sódio: 847 mg
• Carboidratos Totais: 11 g
• Fibra Alimentar: 3 g
• Açúcares Totais: 3 g
• Proteína: 37 g