This is an oven-baked totally healthy salmon curry in a hurry recipes! And a total favorite of mine, with crunchy sautéed veggies in a green curry coconut milk sauce.
- Olive oil
- Bell pepper
- Curry paste
- Coconut milk
- Green beans
Arrange the salmon on a baking dish greased with 1 tablespoon olive oil, skin side down. Bake for 17-20 minutes, until salmon flakes easily with a fork.
Make the Curry:
Preheat a large Dutch Oven over medium heat. Add the remaining tablespoon olive oil and swirl to coat the pan.
Sautee the onion 2 to 3 minutes. Add the carrot and cook 2 to 3 minutes longer to soften. Add the sliced peppers and mushrooms and cook 1 to 2 minutes longer.
Work in the curry paste and allow it to cook for about 30 seconds to a minute before stirring it in to coat the veggies. Add the garlic and ginger and cook 30 seconds longer.
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