Thai Salmon & Coconut Curry with Green Grains | Aisling Larkin

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is a more budget-friendly fish option.

Start with a side of salmon and cut it into smaller portions.

Fry the salmon skin side down in a pan until it sizzles, about 3-4 minutes on that side.

Flip the salmon to brown the other side before poaching it in the curry sauce.

Cook onions and garlic slowly on a low heat for about 20-22 minutes until they are deep golden brown.

Add about 2.5 tablespoons of red curry paste to the onions and garlic.

Pour in coconut milk and balance the flavors with a pinch of sugar and fish sauce.

Add blanched courgettes, green beans, and tender stem broccoli to the sauce.

Let the salmon cook through in the sauce, ensuring it stays intact.

Prepare a mixture of quinoa (black, red, and white) and brown rice as a base.

Blitz raw broccoli in a nutribullet and stir it into the cooked grains.

Season the grain mixture with sea salt and serve it with the salmon curry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens