Thai-Inspired Coconut Green Curry Salmon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared salmon in a coconut green curry sauce with zucchini, peppers, and mushrooms served over cauliflower rice. The curry is creamy and aromatic with a gentle heat. A healthy, satisfying weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Four [6-ounce] center-cut salmon filets, skin and pin-bones removed
- 1 teaspoon Kosher salt
- ½ teaspoon pepper
- 2 tablespoons avocado oil
- 1 medium zucchini, (cut in half lengthwise and sliced thin)
- 1 small red bell pepper, (core and seeds removed and cut into ½-inch cubes)
- 6 baby bella mushrooms, (stem removed and sliced thin)
- 6 green onions, (sliced thinly on the diagnal, white and green parts separated)
- 2 garlic cloves, (minced)
- 1 teaspoon grated ginger
- 2 tablespoons green curry paste ((I like Mae Ploy brand))
- 1 cup unsweetened coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons fresh lime juice ((about 1 lime))
- 2 heads of baby Bok Choy, (ends trimmed and roughly chopped)
- ¼ cup Thai basil, (roughly torn (sub regular basil))
- Prepared rice or cauliflower rice ((optional for serving))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1290mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1185mg
- Calcium
- 87mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.