Spicy red curry salmon with basil and kaffir lime
Paleo, Gluten-Free, Dairy-Free, Soy-Free, Spicy
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.
- 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
Sear the salmon
- Pat the salmon dry with a paper towel; season generously with salt and pepper.
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
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.
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