We’ve been making riffs on this green curry salmon recipe all autumn long and have agreed that it has now totally earned a permanent spot in our regular dinner rotation. It’s impressively quick and easy to whip up in just a half hour or so. And oh my goodness, you guys, the coconut-lime green curry sauce we’re working with here is downright divine.
Just roast up some salmon filets (or you could opt for shrimp, chicken or tofu), sauté some fresh baby bok choy and red onions (or whatever veggies you happen to have in the crisper drawer), stir in some coconut milk and seasonings to bring together this ultra-fresh, bold and zesty curry sauce. And then serve it all up over rice or noodles, garnished with lots of fresh cilantro and an extra squeeze of lime juice. And enjoy every last bite!
We’ve decided it’s the perfect healthy comfort food to start transitioning us all from the cool citrusy flavours of autumn cuisine to the warmth and coziness of winter ahead. So bring home some salmon and give it a try!