
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Lemongrass salmon curry with bok choy and cauliflower “rice”
Dairy-Free, Gluten-Free, Paleo
2 Servings, 740 Calories/Serving
20 Minutes
Sun Basket’s lemongrass paste has quickly become a customer favorite because it provides all the complex, authentic flavor of a from-scratch curry paste, while sparing you the work of tracking down the ingredients and then pounding the aromatics in a pestle. The lemongrass curry paste in this South Asian-inspired dish adds in a briny fish sauce and the warming spices of coriander, cumin, and cloves.
In your bag
- 1 yellow onion
- Two 6-ounce wild Alaskan salmon fillets
- 1 lime
- 1 red bell pepper
- 1 or 2 heads baby bok choy
- Sun Basket lemongrass curry paste (lemongrass - fresh ginger - fish sauce - fresh garlic - turmeric - coriander - cumin - cloves - olive oil - salt)
- 1 cup coconut milk
- ¾ pound cauliflower “rice”
- Fried shallots (optional – contain soy)
- ¼ cup roasted cashews
- Fresh basil
Nutrition per serving
Calories: 740, Protein: 45g, Fiber: 11g, Total Fat: 40 g, Monounsaturated Fat: 25.5 g, Polyunsaturated Fat: 6 g, Saturated Fat: 6 g, Cholesterol: 85mg, Sodium: 1400, Carbohydrates: 40 g, Added Sugar: 0g.
Contains:
Fish, Tree Nuts, Soybeans
Instructions
Wash produce before use
1
Prep the curry ingredients
- Peel and thinly slice the yellow onion.
- Pat the salmon dry with a paper towel. Cut into 1½-inch pieces; season generously with salt and pepper.
- Zest the lime and juice half for the curry, keeping the zest and juice separate; cut half into wedges for garnish.
- Remove the stem, ribs, and seeds from the red bell pepper; coarsely chop the pepper.
- Trim the root end from the bok choy; cut in half lengthwise, then coarsely chop.
2
Cook the curry
Add the bell pepper and bok choy, cover, and cook until the salmon is cooked through and the vegetables are just tender, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
While the curry cooks, prepare the cauliflower “rice.”
3
Cook the cauliflower “rice”
While the cauliflower cooks, prepare the remaining garnishes.
4
Prep the remaining garnishes
- Coarsely chop the cashews.
- Strip the basil leaves from the stems; coarsely chop the leaves.
Serve