Boy do I have a treat for you!
I have been drooling over this meal for weeks. I am finally ready to share the final product with you all.
Thai Green Curry with Salmon
- 1 large piece of salmon
- 1 can full fat coconut milk
- vegetable broth or cube
- green curry paste**
- 1 cup chopped butternut squash
- 2 cups frozen green beans
- basil for garnish
Place curry paste in skillet and warm. Slowly mix in the coconut milk and allow curry paste to dissolve in milk.
Add in vegetable broth or water to empty coconut milk can and pour it in. Add in vegetable cube here if you are using. Make sure cube dissolves.
Bring to a slow simmer (not boiling) and add in squash and green beans.
Allow to simmer for 10-15 minutes or until squash is soft but not mushy.
In the last 5 minutes of simmering, heat coconut oil in a skillet over medium high heat.
Add fish in to cook for 3 minutes with the skin side down.
Turn off heat and flip fish. Cook for an additional 3 minutes. Remove skin!!
Place fish in serving bowl then scoop curry on top. Garnish with basil.
If salmon isn’t your thing, I do have a green curry with lentils that you can find here.
Have you all ever had green curry?
What is your favorite way to have salmon?
Tell me something you are looking forward to this week!