Salmon & Broccoli Curry
Salmon & Broccoli Curry

Salmon & Broccoli Curry

Lawren MonetaBy Lawren Moneta  , , ,   , ,

August 30, 2015

Chock full of anti-inflammatory ingredients this super satisfying meal is sure to be a hit with the whole family. If you don’t have time to make the yellow curry paste from scratch, consider using a good quality store bought yellow curry paste and adding an additional pinch of turmeric. To round out the meal, serve curry alongside bowls of steamed brown rice.

  • Yields: 4 Servings

Ingredients

Yellow Curry Paste

2 Tbsp (30 ml) grapeseed oil, divided

20 cloves of garlic, roughly chopped

2 large shallots, peeled and roughly chopped

1 3-inch (8 cm) piece of fresh ginger, peeled and thinly sliced

5 whole dried Bird’s Eye chili peppers, rehydrated in hot water for 15 minutes. Alternative: 1 jalapeño pepper

½ Tbsp (7 ml) salt

1½ Tbsp (22 ml) turmeric powder

1½ Tbsp (22 ml) mild curry powder

1 tsp (5 ml) ground coriander

1½ Tbsp (22 ml) lemongrass paste

3 Tbsp (45 ml) packed cilantro leaves

Salmon & Broccoli Curry

1 Tbsp (15 ml) grapeseed oil

1 onion, peeled, trimmed and diced

1 tsp (5 ml) minced ginger

2 garlic cloves, minced

¼ cup (60 ml) yellow curry paste

3 cups (750 ml) coconut milk

10 oz (275 g) skinless salmon fillets, cut into chunks

1 head broccoli, trimmed into florets

1 red pepper, trimmed, seeded and chopped into strips

5 oz (150 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces

1 lime, juiced

2 Tbsp (30 ml) shredded basil leaves

Directions

To make yellow curry paste

1In a large frying pan warm oil over medium heat. Add garlic, shallots and ginger, stirring occasionally, until mixture starts to brown, about 6 minutes.

2Add garlic mixture to bowl of a food processor along with remaining curry ingredients and purée, scraping down sides of bowl as needed, until a thick paste is formed. Yellow curry paste will keep refrigerated for up to one week or frozen for two months.

Salmon & Broccoli Curry

1Heat the oil in a wok or large frying pan over medium high heat. Add, onion and cook, stirring often, until softened, about 4 minutes.

2Add ginger, garlic and yellow curry paste allowing to cook for 2 minutes.

3Stir in coconut milk and bring mixture to a boil. Reduce heat to medium and allow coconut sauce to simmer for 5 minutes.

4Add salmon, broccoli florets, red pepper and green beans. Cover and allow to cook, stirring occasionally, until salmon is cooked through and broccoli is crisp tender, about 3 to 4 minutes.

5Remove wok from heat and stir in lime juice and basil. Serve immediately.

Avatar Lawren SMLawren Moneta has always had an appetite for food and life. After an early introduction to the culinary arts working in professional kitchens, Lawren has followed her passion for food all over the world. She now focuses her culinary efforts on food styling and recipe development for magazines, cookbooks and television. She loves teaching others the pleasures of cooking delicious and wholesome meals for family and friends. You can find out more about her on her website  www.foodbylmcm.com.

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