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Red Thai Salmon Curry

Homemade Red Thai Salmon Curry is a simple dish that can be on the table in 20 minutes. This hearty one pot meal satisfies and nourishes without all the added sugar, sodium and calories that come with takeout Thai food. Red curry paste is available in the international section of many grocery stores.


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There is room for you to add the vegetables you have on hand (try broccoli, carrots, mushroom) and adjust the spice level (just add a more chili flakes for more heat).

Recipe serves 4


• 1 Tbsp avocado or coconut oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1/2 tsp fresh ginger, minced

• 2 Tbsp Thai red curry paste

• 1 - 14-oz can coconut milk

• 1/4 cup cilantro leaves and stems, minced

• 1 orange bell pepper, cut into 1-inch chunks

• 1 medium zucchini, cut into 3/4 inch chunk

• 100g of green beans, trimmed and cut in hal

• Pinch of cayenne or chili flakes (omit for mild spice or more for additional spice)

• 500 g (1 lb) salmon, chopped into 1 inch cubes and any skin removed


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Cooking Instructions:

1. Heat oil in a large pan over medium heat. Add the onion, garlic and ginger and cook, stirring for 2-3 minutes, until onions are translucent. Add the curry paste and cook, stirring for 1 minute.

2. Add the coconut milk, and bring to a boil.

3. Reduce to a simmer and add bell pepper, green beans, cilantro, chili flakes and simmer for 5 minutes.

4. Then add in the salmon and gently simmer for an additional 5 minutes until the fish flakes easily and the vegetables are tender.

5. To serve: Sprinkle with fresh cilantro leaves. Serve over steamed rice, quinoa or cauliflower rice.

Source: Foodland Ontario, Health Canada