Green Curry with Salmon, Veggies, & Coconut Milk

If you’re looking for something new to jazz up your weekly routine, try this tasty Thai-inspired green curry with salmon. Packed with veggies, fresh curry paste, and coconut milk, this rich curry is a great base for any protein. If salmon isn’t your thing, feel free to swap it with cubes of tofu, chicken, or even more vegetables.

Most curries are packed with sugar to add sweetness and balance heat, in this recipe we use date paste, which you can find at most grocery stores. If you can’t get your hands on date paste,  you can make it yourself by blending dates and water until a thick paste forms. Keep it in the fridge for freshness and use it to add sweetness to savory dishes, oats, or smoothies.

By poaching the salmon in the curry instead of baking it, you end up with perfectly cooked fish that has taken on an added depth of flavor from the curry. This recipe makes four to six servings, which makes it perfect for a big family dinner or a weekly meal prep! 

INGREDIENTS: 

2 tablespoons extra-virgin oil

1 shallot, sliced

1 garlic clove, chopped

1 tablespoon chopped fresh ginger

3 tablespoons green curry paste

1 stalk of lemongrass (white part only)

1 can (13½ fl oz/400 ml) can lite coconut milk

1 tablespoon date paste

1 teaspoon soy sauce, reduced sodium

2 cups chopped bok choy

1 carrot sliced in rounds

1 cup asparagus spears

2 cups water

1 lb (500 g) fresh salmon cut into 2-inch pieces

4 cups cooked brown rice

1 lime sliced for garnish

INSTRUCTIONS: 

Add oil to a saucepan over medium heat. Saute shallots until translucent, add garlic, ginger, curry paste, and lemongrass. Cook for a couple of minutes, until fragrant.

Add coconut milk, date paste, and soy sauce. Bring to a boil.

Lower heat and add in bok choy, carrots, and asparagus. Add two cups of water and bring to a boil again.

Once carrots are tender, about ten minutes, reduce heat. Place salmon into the curry and cook for five to seven minutes until cooked through and fork tender. Remove pan from heat. 

Serve over cooked brown rice with a slice of lime. 

Makes four to six servings. 

NUTRITION FACTS (PER SERVING): 

Calories 380

Protein 21 g

Total fat 16 g

Saturated fat 6 g

Cholesterol 40 mg

Carbs 40 g

Fiber 4 g

Total sugars 4 g

Added sugars 4 g

Sodium 540 mg

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