Thai Coconut Curry Salmon
Tender salmon fillets pair perfectly with the rich flavors of coconut milk and Thai red curry paste to create a dish that is not only comforting, but also elegant. The mild curry is also loaded with veggies like eggplant, mushrooms, zucchini, and peppers to add complement the salmon. Served alongside jasmine rice with roasted cauliflower and green beans, this dish is not to be missed!
Nutritional facts
Protein
40g
Carbs
44g
Calories
590kcal
Fat
28g
Ingredients
Lemon Pepper, Canola and Olive Oil Blend, Brown Sugar, Butter, Carrots, Coconut Oil, Cajun Spice, Black Pepper, Cilantro, Garlic, Zucchini, Onion, Jasmine Rice, Kosher Salt, Green Beans, Eggplant, Chicken Base, Coconut Milk, Lime Juice, Canned Chickpeas, Crimini Mushroom, Ginger, Red Curry Paste, Salmon, Red Bell Pepper, Canola Oil, Italian Parsley, Soy Sauce, Cauliflower, Paprika
Contains milk, fish, coconut, wheat, soybeans.
Reviews
4.8
Based on 238 reviews
Stephanie · 07/17/25
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About Ruben Garcia
Chef Ruben Garcia has worked in restaurants all around New York for the past 10 years, including Palm Too and Extra Virgin. He now specializes in catering and working as a freelance chef for various clients in NY.
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