Coconut-curry salmon stir-fry
8
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
This recipe is a must-try for those looking to eat more heart-healthy salmon. Stir-frying it in a tropical curry sauce rich with the flavor and aroma of coconut is both speedy and wonderfully unexpected. We like the combination of crunchy sugar snap peas and sweet bell peppers in this stir-fry, but you can also substitute other stir-fry standards like green beans, asparagus, or broccoli florets. Spooning the fragrant mixture over either jasmine or basmati rice to serve would be a natural addition, but cooked quinoa would be an excellent partner too. Serve with extra cilantro and fresh lime wedges if you’d like.
Ingredients
Coconut oil
2 tsp
Garlic
2 clove(s), finely chopped
Fresh ginger
2 tsp, minced, peeled
Jalapeño pepper
2 medium, seeded and finely chopped
Green curry paste
¼ cup(s)
Uncooked wild pink salmon fillet
¾ pound(s), skinless, cut into 3/4-inch cubes
Bell pepper
2 item(s), medium, red, thinly sliced
Bell pepper
2 item(s), medium, yellow, thinly sliced
Sugar snap peas
3 cup(s), whole, trimmed
Canned unsweetened light coconut milk
½ cup(s)
Chicken broth
½ cup(s)
Table salt
1 tsp
Cilantro
⅓ cup(s), chopped
Scallions
⅓ cup(s), chopped, chopped
Fresh lime juice
2 Tbsp
Toasted dried coconut meat
4 Tbsp, chips
