Thai Green Curry with Aquaponic Salmon
Ingredients:
- 1 pound aquaponic salmon fillets, cut into 1-inch pieces
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Thai green curry paste
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1/4 cup bamboo shoots
- 1/4 cup red bell pepper, sliced
- 1/4 cup green beans
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Lime wedges, for serving
- Fresh cilantro, for garnish
Instructions:
- Cook salmon: Heat coconut oil in a large skillet over medium-high heat. Season salmon with salt and pepper, and cook for 2-3 minutes per side, or until cooked through. Remove from skillet and set aside.
- Make curry: In the same skillet, add onion and garlic, and cook until softened. Stir in Thai green curry paste, coconut milk, vegetable broth, bamboo shoots, red bell pepper, and green beans. Bring to a simmer and cook for 5-7 minutes, or until vegetables are tender.
- Combine ingredients: Return salmon to the curry and simmer for 2-3 minutes, or until heated through. Stir in soy sauce, fish sauce, and sugar.
- Serve: Serve immediately with lime wedges and fresh cilantro.
Nutrition Information (per serving):
- Calories: 400-500
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 20-25g
- Fiber: 5-7g
Tips:
- Aquaponic salmon: Ensure you use sustainably raised aquaponic salmon for a more eco-friendly option.
- Thai green curry paste: Adjust the heat of the curry by using more or less Thai green curry paste.
- Vegetables: Feel free to add other vegetables, such as eggplant, zucchini, or mushrooms.
- Coconut milk: Use full-fat coconut milk for a richer and creamier curry.
- Serving: Serve with jasmine rice or noodles for a complete meal.