In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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, 520 Calories/Serving
25–40 Minutes
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 Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 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
- ¾ cup coconut milk
Nutrition per serving
Calories 520, Total Fat 40g (51% DV), Sat. Fat 16g (80% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 410mg (18% DV), Total Carb. 15g (5% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains:
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.
Instructions
Wash produce before use
1
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 (skin side down for salmon) and cook until lightly browned (and the 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. Do not clean the pan.
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 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.
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 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, about 2 minutes for salmon and 2 to 4 minutes for halibut. Remove from the heat, 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.
- Time the cooking.