Easy Salmon Thai Red Curry with Coconut Cauliflower Rice

Easy Salmon Thai Red Curry with Coconut Cauliflower Rice

A note from Rebecca: “I’ve been making this recipe for so long and my entire family loves it! I thought I would try it with salmon instead of our typical tuna and it was just as delicious! I went over to the site to enter your contest and say you had a Thai red curry recipe (!?) Well I think this is even better, gluten, grain, egg, dairy, and soy free! It a fantastic easy dish to whip up when you don’t have a lot of time, but still what a delicious healthy meal!”

Salmon Thai Red Curry with Coconut Cauliflower Rice (Serves 1-2)

Ingredients:

Curry:
1 Cup Snow Peas
8 Baby Corn Cobs
3 TB Chopped Scallions (plus more for topping)
1 Cup Sliced Bell Peppers (I used a mix of colors)
1 Cup Chopped Broccoli
¼ Cup Chopped Cilantro
1 TB Chopped Thai Basil

1 Tsp Minced Garlic
½ Tsp Ground Ginger
1 TB Authentic Red Curry Paste
¼ Cup Lite Culinary Coconut Milk
Zest of 1 Lime
1 TB Lime Juice
1/2 Cup Easy Salmon (approximately 1/4 a package)
Cauliflower Rice:
2 Cups of Riced Cauliflower
¼ Cup Lite Culinary Coconut Milk

Instructions:

In a large saute pan, combine all the chopped and prepped veggies with the spices, curry paste, and ¼ cup of coconut milk. Stir over medium heat for about 10 minutes until the veggies begin to soften.

In another pan, simply heat the riced cauliflower and ¼ cup of coconut milk for 5 minutes, just until warm and the milk is absorbed.
Next, you can add your salmon (mashed) to the vegetables still in the pan directly, or just add it, (room temperature) when you plate.
To plate, first add the cauliflower rice, then salmon and curried veggies. Top with additional chopped scallion and you’re ready to dig in!