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, Keto-Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, Spicy, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 510 Calories/Serving
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
- Fish options:
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 3 ounces organic cremini or other button mushrooms
- 1 wedge organic Savoy or other cabbage (about 7 ounces)
- 1 organic lime
- 4 or 5 sprigs organic fresh Thai or other basil
- 1 tablespoon red curry paste (contains shrimp)
- ¾ cup coconut milk
Calories 510, Total Fat 38g (49% DV), Sat. Fat 17g (85% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 510mg (22% DV), Total Carb. 16g (6% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 29g
Contains: Crustacean Shellfish (shrimp), 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.
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 and cook until lightly browned, 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. While the fish is cooking, prepare the remaining ingredients.
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, 2 to 4 minutes. Remove from the heat, stir in the lime juice and basil, and season to taste with salt and pepper.
Transfer the fish, vegetables, and sauce to individual bowls and serve with the lime wedges.
- Juice the lime.
- Strip the basil leaves.
- Measure the water for the curry.
- Time the cooking.