Photo by Betsy Nelson
Most store-bought Thai green curry pastes contain both sugar and fresh green chilies, which are in the nightshade family, so we decided to make our own zesty, Cleanse-friendly paste. (Our paste recipe makes enough for two batches and freezes beautifully.)
This one-pot meal comes together quickly — feel free to sub in other veggies, such as asparagus, broccoli, Brussels sprouts, or bok choy.
- 1 T. extra-virgin olive oil
- 4 T. curry paste (see recipe below)
- 4 scallions, chopped, white parts only (reserve green tops for curry paste)
- ½ cup sliced shiitake mushrooms
- ½ can coconut milk
- 8 oz. wild-caught salmon, cut into 2 portions
- 4 cups coarsely chopped fresh kale
- For the curry paste:
- 4 cloves garlic, coarsely chopped
- Reserved green tops of scallions, chopped
- 2 T. minced fresh ginger
- 2 T. chopped fresh lemongrass
- ¼ cup Thai basil or regular basil
- ¼ cup cilantro leaves
- Zest and juice of one lime
- 2 T. water, if needed, to blend
- ½ tsp. freshly ground black pepper
- Sea salt to taste
- Blend all of the curry paste ingredients in a blender until smooth, stirring occasionally. Reserve half of the paste for future use (in the refrigerator, if you are planning to use it in the next few days, or in the freezer if you will use within the next couple of months).
- Heat the olive oil in a medium saucepan over medium-high heat and add the curry paste, about 4 tablespoons, and stir until fragrant.
- Add the scallions and shiitake mushrooms, and sauté until they begin to soften. Stir in the coconut milk and then slide in the salmon pieces.
- Cover and simmer for 3-5 minutes, until salmon is nearly cooked. Top with kale, cover, and continue to simmer for another 2-3 minutes, until kale is wilted and salmon is just cooked through.
- Remove the salmon to serving plates. Give the sauce a stir and pour over the salmon. Serve with lime wedges and fresh basil leaves.