August 11, 2015
If you’re a curry lover, you’ll go wild for this rich, spicy dish. Kelp noodles stand in for rice, which means you get all the flavor without heavy carbs.
Yield: 4 servings
Active Time: 15 minutes
Total Time: 25 minutes
1 tablespoon coconut oil
3 tablespoons red curry paste
3 large shallots, thinly sliced
2 teaspoons fish sauce
4 tablespoons coconut sugar
4 kaffir lime leaves, thinly sliced
2 stalks lemongrass, minced, with outer leaves removed and discarded
1-inch knob ginger, minced
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1 can coconut milk
2 teaspoon coconut aminos
Juice of 4 limes
20 ounces Thrive Market Salmon, skinned and deboned, cut into 1 inch cubes
6 ounces broccolini
1 package kelp noodles, rinsed and drained
Thai basil leaves, chopped cilantro, and sliced limes for garish
Heat coconut oil in a large pan and add in curry paste. Stir in shallots and cook for 5 minutes until softened, stirring often. Add in fish sauce, coconut sugar, lime leaves, lemongrass, and ginger. Stir and sauté 2 minutes. Add in tomato paste, paprika, coriander, cumin, garlic powder, and coconut milk. Bring to a low boil and reduce heat to simmer. Stir in coconut aminos and lime juice.
Add salmon chunks and broccolini to pan and gently simmer for 5 minutes to cook until the fish flakes easily and broccolini is tender.
To serve, divide kelp noodles between four bowls and pour salmon curry on top. Serve topped with herbs and limes for flavor and garnish.
Photo credit: Paul Delmont
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