Thai-style salmon in spicy red curry

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

Thai-style salmon in spicy red curry

Soy-Free, Carb-Conscious, Gluten-Free, Spicy, Dairy-Free

2 Servings, 500 Calories/Serving

25–40 Minutes

Keep those take-out menus in the drawer. Using traditional Thai pantry ingredients, we’ve created a knockout curry dish that comes together in about 30 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 ounces organic cremini or other button mushrooms
  • 1 wedge organic Savoy or other cabbage (about ½ pound)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh Thai basil
  • 1 tablespoon red curry paste (contains shrimp)
  • ¾ cup coconut milk

Nutrition per serving

Calories: 500, Protein: 42g (84% DV), Fiber: 6g (24% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 2g, Saturated Fat: 15g (75% DV), Cholesterol: 135mg (45% DV), Sodium: 940mg (39% DV), Carbohydrates: 18g (6% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

Prep and start cooking the fish

Prep and cook instructions are almost identical for all fish options.
  • 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 the skin-on salmon) and cook until lightly browned (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.
While the fish cooks, prepare the remaining ingredients.

2

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 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.

3

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 curry paste and 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 1½ cups [3 cups] water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened slightly, 4 to 6 minutes.
Add the fish (skin side up for the skin-on salmon) and cook until the flesh is flaky and cooked through, 2 to 4 minutes. 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.