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homemade Nightshade-Free AIP Green Curry with Salmon photo

Nightshade-Free AIP Green Curry with Salmon

A creamy, nightshade-free green curry with tender salmon and vibrant vegetables for a quick weeknight meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 servings

Equipment

  • Blender
  • Large skillet or pot
  • Knife
  • Cutting Board
  • Measuring Spoons

Ingredients
  

  • 2 15-ounce cans full-fat coconut milk
  • 2 cups fresh basil, loosely packed
  • 1/2 inch fresh ginger, peeled about a 1/2-inch nub
  • 2 Tbsp lime juice
  • 1/2 tsp ground turmeric
  • 2 large carrots, peeled and chopped
  • 1 bunch broccolini
  • 1 medium yellow squash, chopped
  • 1 lb sockeye salmon, cut into 4–5 fillets

Instructions
 

  • Add the coconut milk, peeled ginger, basil, ground turmeric, and lime juice to a blender and blend until very smooth.
  • Pour the blended sauce into a large skillet or pot and heat over medium-high until it begins to simmer.
  • Add the chopped carrots, broccolini, and chopped yellow squash to the skillet and bring back to a boil; cook 2–3 minutes until vegetables begin to soften.
  • Make space in the skillet and nestle the salmon fillets into the sauce, skin-side down if applicable.
  • Cover the skillet and cook 15–20 minutes, until salmon is cooked through and vegetables reach desired tenderness.
  • Serve the curry hot alongside cauliflower rice or your preferred side.

Notes

  • Use full-fat coconut milk for a creamier sauce.
  • Adjust turmeric to taste for color and warmth.
  • Trim broccolini stems if they are very thick.
  • Check salmon at 15 minutes to avoid overcooking.