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AIP Green Curry with Salmon and Vegetables - a nightshade-free, Low-FODMAP green curry recipe
Nightshade-Free AIP Green Curry
Prep Time
15 mins
Cook Time
20 mins

Green Thai curry with salmon made nightshade-free and AIP-friendly

Course: Main Course
Cuisine: Thai
Keyword: aip, curry, gluten free, low-carb, low-fodmap, paleo, soy free, whole30
Servings: 5 servings
Author: Julia
  • 2 (15-ounce) cans full-fat coconut milk
  • 2 cups fresh basil loosely packed
  • 1 (2-inch) nub fresh ginger peeled
  • 2 Tbsp lime juice
  • 1/2 tsp ground turmeric
  • 2 large carrots peeled and chopped
  • 1 bunch broccolini
  • 1 yellow squash chopped
  • 1 lb sockeye salmon cut into 4-5 fillets
  1. Add the coconut milk, ginger, basil, ground turmeric and lime juice to a blender and blend until smooth.

  2. Pour the sauce into a large skillet or pot and heat to medium-high. Add the vegetables and return to a boil. Cook 2 to 3 minutes, until vegetables begin to soften.

  3. Make space in the skillet for the salmon fillets and place salmon in the skillet. Cover and cook 15 to 20 minutes, until salmon is cooked through and vegetables have reached desired doneness. 

  4. Serve with cauliflower rice or side dish of choice.