Okay so I’ve never been to Thailand, BUT, I do absolutely love Thai food.
Curries of any kind are honestly one of my favourite food groups (besides soup and chocolate). Both Indian and Thai curries rank at the top of my MUST EAT EVERYDAY list. Any one else relate with me on this level?
One of my favourite things about Thai curries vs Indian however, is that Thai is usually dairy free (using full fat coconut milk as the rich base) and that means that I don’t have to take any digestive enzymes or worry about my stomach being in intense pain later. What a win I tell ya.
Reasons why you will love this recipe:
- It is super filling and SO delicious!
- It is easy to make.
- Is dairy free and gluten free.
- It uses coconut milk, which is high in medium chain triglycerides that support brain health.
- Has cauliflower in it, which is a high source of antioxidants and nutrients that help your liver do its job properly.
- Has salmon in it that is FULL of omega 3s. A diet rich in omega 3s helps fight inflammation and also increases cognitive function and memory.
This curry is loaded with flavour from fresh herbs like basil, cilantro, lemon grass, keffir lime leaves (seriously one of the BEST natural aromas on this planet), ginger and garlic. It is anti-inflammatory, immune boosting (see ya later COVID), promotes blood circulation, is nourishing to the brain and will fill your belly leaving you happy and completely satisfied.
If you’re like me and are OBSESSED with cilantro, add a big handful as garnish before diving into this delicious cauliflower and salmon red thai curry! Option to add a little sour cream on top too!
recipe notes:
- Fresh cauliflower and green beans can be used. To cook with fresh vegetables, allow extra cooking time (approximately 10-15 minutes) before adding salmon.
Cauliflower & Salmon Red Thai Curry
- May 10, 2020
- 6
- 45 min
- Print this
Ingredients
- 2 C brown rice
- 1/2 onion, roughly chopped
- 3 garlic cloves
- 3 inch knob of ginger
- 1 lemongrass stalk
- 1 red Thai chili, dried
- 1 156ml can tomato paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 lime, juiced
- 4 kaffir lime leaves
- 2 tbsp rice vinegar
- 2 tbsp fish sauce
- 1 can full fat coconut milk
- 2 tbsp avocado oil
- 3 C chicken broth
- 1/4 C thai basil, chopped
- 1/2 C cilantro, chopped
- 4 C frozen cauliflower
- 2 C frozen green beans
- 1 lb wild salmon, deboned & skin removed
Directions
- Step 1
- Cook brown rice as directed on package (this will take about 40 minutes)
- Step 2
- In a high-speed blender or food processor, add the onion, garlic, ginger, lemon grass, chili, tomato paste, spices, lime juice, lime leaves, rice vinegar, fish sauce and coconut milk. Process until smooth.
- Step 3
- In a large saucepan, heat avocado oil over medium heat, then transfer the processed curry mixture to the pan. Cook for 10 minutes over medium heat, then add chicken stock and stir well to combine. Let simmer for 20 minutes.
- Step 4
- Add basil, cilantro, cauliflower, beans and salmon to the curry. Let curry return to a simmer, and cook until vegetables are tender and salmon is slightly firm (7 minutes). Using a spatula, lightly break salmon up into smaller chunks. Enjoy curry over hot brown rice!
