Nutritious Thai Coconut Salmon Curry You’ll Love– Indulge in the vibrant flavors and health benefits of Thai Coconut Salmon Curry, a delightful recipe that promises to elevate your overall wellness. This dish is a perfect blend of succulent salmon, rich in omega-3 fatty acids, and a medley of fresh vegetables bathed in creamy coconut milk. Omega-3 fatty acids are essential for heart health, reducing inflammation, and supporting brain function, making salmon a powerhouse ingredient for your diet.

Coconut milk, another star of this recipe, provides healthy fats that boost metabolism and improve digestion. The aromatic spices in this curry, such as turmeric and ginger, offer anti-inflammatory properties and enhance your immune system, making it a nutritious and delicious meal. Including colorful vegetables like bell peppers and spinach adds a burst of flavor and ensures you’re getting a good dose of vitamins and minerals essential for overall health.

Cooking Thai Coconut Salmon Curry is a joyous culinary adventure that brings the exotic tastes of Thailand to your kitchen. It’s an easy-to-make recipe that fits perfectly into a balanced diet, offering a harmonious blend of flavors and nutrients that nourish your body and soul.

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Ingredients:

Gluten-Free, Dairy-Free, Serves 4

• 4 salmon fillets, skin removed
• 1 red bell pepper finely chopped
• 2 Tbsp coconut oil
• 1 baby bok choy roughly chopped
• 4 garlic cloves minced
• 1 Tbsp vegan butter
• 3 Tbsp Thai red curry paste
• 1 small yellow onion minced
• 2 Tbsp double-concentrated tomato paste
• 1 Tbsp ginger minced
• 2 cups coconut milk unsweetened
• 1/2 cup vegetable broth
• 1 Tbsp almond butter
• 2 Tbsp lemon juice
• 1 Tbsp gluten-free fish sauce
• 1/2 tsp smoked paprika, cumin, coriander
• 1 tsp red pepper flakes
• Basil leaves
• Steamed Jasmine rice per serving

Directions:

Pat the salmon fillets dry with a paper towel and season with salt, pepper, and paprika. Heat the coconut oil and butter in a large, non-stick frying pan over medium heat. Add the salmon fillets and sear on each side for 3-4 minutes. Remove and set aside. In the same pan, add the onions, garlic, and ginger.

Cook for 2 minutes before adding the bell pepper. Let cook an additional 3 minutes, stirring occasionally. Stir in the tomato and curry paste, and cook for 1 minute. Add the coriander, cumin, and pepper flakes. Pour in broth and bring to a boil. Add the bok choy, fish sauce, and almond butter.

Stir to combine. Pour in the coconut milk and reduce to a simmer. Place the salmon into the sauce. Sprinkle with lemon juice and simmer for 3-5 more minutes or until the salmon is cooked. Remove from the sauce, stir in the basil, and serve with rice.