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
Paprika, Cauliflower, Soy Sauce, Italian Parsley, Canola Oil, Red Bell Pepper, Salmon, Red Curry Paste, Ginger, Crimini Mushroom, Canned Chickpeas, Lime Juice, Coconut Milk, Chicken Base, Eggplant, Green Beans, Kosher Salt, Jasmine Rice, Onion, Zucchini, Garlic, Cilantro, Black Pepper, Cajun Spice, Coconut Oil, Carrots, Butter, Brown Sugar, Canola and Olive Oil Blend, Lemon Pepper
Contains soybeans, milk, wheat, fish (Fish), celery, cereals containing gluten.
Reviews
4.7
Based on 374 reviews
Tyrone · 09/10/26
More Ruben Garcia's delicious meals
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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