Thai Curried Salmon and Snap Peas
- Makes: 4 servings
- Yield: 6 cups salmon mixture
- Hands On 20 mins
- Total Time 25 mins
A brilliantly simple and delicious way to cook salmon, this 25-minute recipe is done in the time it takes to cook a pot of rice. Don't be tempted to skip the fresh basil; its flavor seals the flavor deal on this weeknight meal.
13 1/2 -
unsweetened coconut milk, unshaken
Thai green curry paste
cloves garlic, minced
skinless salmon fillets, cut into 1-inch pieces
snap peas, sliced lengthwise
chopped fresh basil
Cooked jasmine rice
- Spoon 2 tablespoons of the thick cream from the top of the can of coconut milk into a large (10-inch) high-sided skillet. Heat over medium heat until melted. Add curry paste and garlic; cook and stir 2 minutes.
- Stir in the remaining coconut milk, brown sugar and fish sauce. Bring to boiling.
- Add salmon and snap peas. Gently simmer for 5 minutes, uncovered, or until salmon flakes, gently stirring once halfway through cooking. Stir in basil and lime juice. Serve with rice.
(Thai Curried Salmon and Snap Peas)Servings Per Recipe 4, Thiamin (mg) 0, sat. fat (g) 19, Riboflavin (mg) 0, Polyunsaturated fat (g) 6, Folate (µg) 54, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 4, carb. (g) 31, Niacin (mg) 13, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 1, pro. (g) 32, calcium (mg) 46, cal. (kcal) 588, vit. A (IU) 716, iron (mg) 3, fiber (g) 1, sodium (mg) 718, sugar (g) 4, Potassium (mg) 644, Fat, total (g) 25, vit. C (mg) 24, chol. (mg) 77