In order to bring you the best organic produce, some ingredients may differ from those depicted.

Thai-style salmon in spicy red curry with fresh basil

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, Spicy, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

25–40 Minutes

Spice up your weeknights with our red-hot curry paste. Our house-made blend includes chili, coriander, lemongrass, and fish sauce for rich layers of flavor.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Fish options:
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
¼ pound organic cremini or other button mushrooms
1 wedge organic green or other cabbage (about 7 ounces)
1 organic lime
4 or 5 sprigs organic fresh Thai or other basil
2 tablespoons red curry paste
1 cup coconut milk

Nutrition per serving

Calories 590, Total Fat 45g (58% DV), Sat. Fat 21g (105% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 430mg (19% DV), Total Carb. 17g (6% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and start cooking the fish

Pat the fish dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for salmon) and cook until lightly browned (and the salmon skin is crisp), 3 to 4 minutes. Turn and cook until the flesh is opaque but not yet cooked through, 1 to 2 minutes. Transfer to a plate. Do not clean the pan.

Prep the remaining curry ingredients

Thinly slice the mushrooms.
Cut away any core from the cabbage; thinly slice the cabbage.
Juice half the lime; cut the remaining half into wedges for garnish. [Juice 1 lime; cut the remaining lime into wedges.]
Strip the basil leaves from the stems; coarsely chop the leaves.

Cook the curry; finish the fish

In the same pan used for the fish, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the mushrooms and half the curry paste, plus more if desired (for a spicier curry). Cook, stirring occasionally, until the mushrooms start to soften, 2 to 3 minutes. Add the cabbage, season with salt, and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Add the coconut milk and 1 cup [2 cups] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened slightly, 4 to 6 minutes.

Add the fish and cook until the flesh is flaky and cooked through, about 2 minutes for salmon and 2 to 3 minutes for halibut. Remove from the heat, stir in the lime juice and basil, and season to taste with salt and pepper.

Serve

Transfer the fish, vegetables, and sauce to individual bowls and serve with the lime wedges.

Kids Can!

Juice the lime.
Strip the basil leaves.
Measure the water for the curry.
Time the cooking.

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