I usually have my salmon either grilled or sautéed but there are many other ways that salmon can be incorporated in a meal. For instance, in curries, stews and soups. So this time I decided to try something different.

Green Thai curry with salmon is made with coconut milk and has an amazing creamy taste, a delightful treat for our tastebuds. It’s full of Omega-3 goodness (there’s 11.85 grams of omega-3 oil in 1 lb. of cooked salmon) and we can enjoy our salmon without the fishy smell. 😉

• 1 pound chopped salmon
• 3 tablespoons coconut oil
• 5 green onions, finely chopped
• 2 tablespoons minced fresh cilantro
• 2 garlic cloves, minced
• 3 tablespoons Thai green curry paste
• 1/2 cups water
• 2 can unsweetened coconut milk
• 1 small fresh red Thai chiles or 1 red jalapeño
• 2 kaffir lime leaves
• 1 teaspoon fish sauce
• 1 large carrot, peeled, thinly sliced
• 1 cup thinly sliced zucchini
• 1 cup thinly sliced eggplant
• 2 tablespoons chopped fresh basil
• 2 cups (about) short grain brown rice
• 1 teaspoon sea salt

Green Thai Curry with Salmon 

1. Heat 2 tablespoons of the coconut oil in a large saucepan over medium heat
2. Add green onions, 1 tablespoon cilantro, and garlic, chiles, lime leaves and sauté for a bout 2 minutes until tender
3. Add curry paste and stir until fragrant, about 1 minute
4. Add 1 1/4 cups of water, coconut milk, fish sauce and bring to simmer
5. Add the carrot, zucchini, eggplant, cover and cook until the vegetables are soft
6. Add the salmon and let is cook for about 4 or 5 minutes

Brown Rice

1. Mix the rice with 4 cups of water in medium size pot
2. Add 1 teaspoon sea salt and 1 tablespoon coconut oil and bring it to boil
3. Wait until half of the water is evaporated, then cover the pot and let it cook for 30 minutes