Spicy red curry salmon with basil and kaffir lime

Spicy red curry salmon with basil and kaffir lime

Paleo, Gluten-Free, Dairy-Free, Soy-Free, Spicy

2 Servings, 470 Calories/Serving

25 – 35 Minutes

Toss those take-out menus into the recycling bin. You’ll have this knockout Thai curry on the table before the delivery guy can get to your door. If you’ve never cooked Thai food, this simple dish offers a great introduction to the Southeast Asian pantry, with ingredients like red curry paste and aromatic lime leaves.

In your bag

1 bag serves 2 (2 bags serves 4)
  • Two 6-ounce skin-on wild Yukon River salmon fillets
  • 1 or 2 shallots
  • Peeled fresh garlic
  • Fresh ginger
  • 2 ounces cremini mushrooms
  • 6 ounces Savoy cabbage
  • 2 kaffir (makrut) lime leaves
  • Fresh basil
  • 1 lime
  • ¾ teaspoon red curry paste (contains shellfish)
  • 1 cup coconut milk

Nutrition per serving

Calories: 470, Protein: 43g, Fiber: 4g, Total Fat: 29g, Monounsaturated Fat: 11g, Polyunsaturated Fat: 6g, Saturated Fat: 10g, Cholesterol: 65mg, Sodium: 590mg, Carbohydrates: 15g, Total Sugars: 4g, Added Sugars: 0g.
Contains: Fish, Crustacean shellfish


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

Wash produce before use


Sear the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp but the flesh is not yet cooked through, 4 to 5 minutes. Turn the salmon and cook for 30 seconds. Transfer to a plate. Do not clean the pan.
While the salmon cooks, prepare the remaining ingredients.


Prep the remaining curry ingredients

  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Thinly slice the mushrooms.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Tear the lime leaves in several places, keeping the leaves whole.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
  • Juice half the lime; cut half into wedges for garnish.


Cook the curry

In the same pan used for the salmon, stir in the shallots, garlic, and ginger, season with salt, and cook over medium-high heat until fragrant, about 1 minute. Add the mushrooms and curry paste and cook, stirring occasionally, until the mushrooms just start to soften, 2 to 3 minutes. Add the cabbage, season with salt, and cook, tossing occasionally, until wilted, 2 to 3 minutes.
Add the lime leaves, coconut milk, and 1 cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 4 to 6 minutes.
Add the salmon, skin side up, and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness. Stir in the basil and lime juice and season to taste with salt and pepper.



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

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