AIP Salmon Curry
A salmon curry recipe made without nightshades for an AIP-friendly meal
Servings: 4 to 6 people
Calories: 409kcal
Ingredients
- 1 15-ounce can full fat coconut milk, divided
- 2 Tbsp minced ginger
- 4 cloves garlic minced
- 2 large carrots peeled and chopped
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 large crown broccoli chopped into florets
- 1 yellow squash chopped
- 2 Tbsp coconut aminos
- 1 pound salmon fillet skin removed and diced
- 4 large basil leaves chopped
- 1/2 tsp sea salt to taste
For Serving:
- 1 lime cut into wedges
- fresh basil
- 2 Tbsp sesame seeds
Instructions
- Start by removing the skin from the salmon. To do so, set the salmon flesh-side down on a cutting board. Use a sharp knife to slice the skin off. Chop the salmon into bite-sized chunks and set aside until ready to use.
- Heat 1/4 cup of the canned coconut milk in a large skillet over medium heat. Add the minced ginger, garlic, carrots, turmeric, and cinnamon and saute until fragrant and carrots begin to soften, about 4 minutes.
- Add the broccoli, squash, coconut aminos and remaining coconut milk. Cover and bring to a full boil. Cook, stirring occasionally, until vegetables have softened but are still al dente, about 10 minutes.
- Add the chopped salmon, cover, and continue cooking until salmon is cooked through, about 8 to 10 minutes longer.
- Stir in the chopped basil leaves. Serve curry with choice of rice (not AIP), cauliflower rice, zucchini noodles, etc. If desired, serve with lime wedges.
Nutrition
Serving: 1of 4 | Calories: 409kcal | Carbohydrates: 10g | Protein: 27g | Fat: 26g | Fiber: 3g | Sugar: 7g