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.
Yellow Curry Paste
Salmon & Broccoli Curry
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.
Lawren 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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