Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp coconut or avocado oil
  • 2 small shallots, thinly sliced ((2 shallots yield ~3/4 cup or 85 g // or sub equivalent amount of diced onion))
  • 3 cloves garlic, minced ((3 cloves yield ~1 ½ Tbsp))
  • 1-2 Tbsp minced fresh ginger
  • 1/2 - 1 small serrano pepper, finely chopped ((depending on the heat of your curry paste // optional))
  • 2 ½ cups chopped sweet potato, cut into 1/2-inch cubes ((scrubbed clean // 1 medium sweet potato yields ~2 ½ cups or 230 g))
  • 2 ½ cups bite-sized cauliflower florets ((or sub broccoli florets, sliced cabbage, or green beans cut into 1-inch pieces))
  • 1 cup red bell pepper, cut into 1/2-inch pieces ((1 small pepper yields ~1 cup or 125 g))
  • 1/2 - 3/4 cup DIY green curry paste
  • 1 ½ cups water
  • 1 (14-oz.) can full-fat coconut milk
  • 1-2 Tbsp coconut aminos ((or sub half as much tamari))
  • 2-3 tsp maple syrup, honey, or palm sugar ((optional))
  • 1/4 tsp sea salt ((omit if using store-bought curry paste))
  • 1-2 Tbsp lemon or lime juice ((optional))
  • 1 pound salmon filets, skin and bones removed, cut into 1-inch cubes
  • 2 cups chopped kale, collard greens, or baby spinach ((optional))
  • Freshly chopped cilantro or basil ((Thai basil if available))
  • Chopped roasted cashews
  • Rice

Instruction

  • Heat the oil in a large pot over medium heat. Once hot, add the shallots, garlic, ginger, and serrano (optional) and sauté for 2-3 minutes, until softened.
  • Add the sweet potato, cauliflower (or other veggie of choice), and red bell pepper and cook for 3-4 minutes, stirring frequently to soften slightly.
  • Add the green curry paste (starting with the lesser amount and using only 2-3 Tbsp if subbing store-bought), water, coconut milk, coconut aminos, maple syrup or honey (optional), and salt (omit if using store-bought curry paste) and stir. Taste the broth — it should be subtly spicy and a little rich, sweet, salty, and bright. Adjust if needed, adding more curry paste for curry flavor, ginger for freshness and zing, coconut aminos for saltiness, serrano for heat, maple syrup for sweetness, or lemon or lime juice for brightness (you’ll likely need the lemon/lime if using store-bought curry paste but not if using homemade).
  • Cover and simmer until the vegetables are fork tender — about 5-10 minutes. Then stir in the cubed salmon and chopped kale (or collard greens or spinach // optional), reduce heat to medium-low, and simmer gently until just cooked through — about 5 minutes. Taste and adjust once more, adding lemon or lime juice for brightness, maple syrup for sweetness, coconut aminos for depth, or salt to taste.
  • Serve warm garnished with freshly chopped basil or cilantro and/or chopped roasted cashews (all optional). It pairs well with rice (brown or white), coconut rice, cauliflower rice, or quinoa.
  • Leftovers will keep stored in the refrigerator for 1-2 days or in the freezer for up to 1 month. Reheat gently on the stovetop until warmed through.