Green Thai curry with salmon made nightshade-free and AIP-friendly
Add the coconut milk, ginger, basil, ground turmeric and lime juice to a blender and blend until smooth.
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.
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.
Serve with cauliflower rice or side dish of choice.