Healthy Recipe: Green Curry with Salmon, Veggies, & Coconut Milk
2 tablespoons extra-virgin oil
1 shallot, sliced
1 garlic clove, chopped
1 tablespoon chopped fresh ginger
3 tablespoons green curry paste
1 stalk of lemongrass (white part only)
1 can (13½ fl oz/400 ml) can lite coconut milk
1 tablespoon date paste
1 teaspoon soy sauce, reduced sodium
2 cups chopped bok choy
1 carrot sliced in rounds
1 cup asparagus spears
2 cups water
1 lb (500 g) fresh salmon cut into 2-inch pieces
4 cups cooked brown rice
1 lime sliced for garnish
Add oil to a saucepan over medium heat. Saute shallots until translucent, add garlic, ginger, curry paste, and lemongrass. Cook for a couple of minutes, until fragrant.
Add coconut milk, date paste, and soy sauce. Bring to a boil.
Lower heat and add in bok choy, carrots, and asparagus. Add two cups of water and bring to a boil again.
Once carrots are tender, about ten minutes, reduce heat. Place salmon into the curry and cook for five to seven minutes until cooked through and fork tender. Remove pan from heat.
Serve over cooked brown rice with a slice of lime.
Makes four to six servings.
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