Green Curry Salmon

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

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)

步驟

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.

營養

• 每份大小: 1 /4 of the recipe
• 卡路里: 493 kcal
• 總脂肪: 36 g
• 飽和脂肪: 7 g
• 膽固醇: 91 mg
• 鈉: 847 mg
• 總碳水化合物: 11 g
• 膳食纖維: 3 g
• 總糖: 3 g
• 蛋白質: 37 g