Thai Curry with Salmon
Two words to describe this meal: rich and creamy. But don't worry, we added plenty of summer vegetables. Potatoes, carrots, tomatoes, and baby kale add earthy sweetness to the coconut milk-based sauce.
Servings
Produce
Kale (Organic)
4 2 oz
Carrot (Organic)
6 3 oz
Cilantro (Organic)
.25 0.13 oz
Garlic (Organic)
1 0.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Cherry Tomato
5 2.5 oz
Ginger Root
.25 0.13 oz
Petite Potato
8 4 oz
Protein & more
Atlantic Salmon fillets
1 0.5 lb
Jasmine Rice
1 0.5 cup
Coconut Milk
1 0.5 Can
Pantry items
Olive oil
2 1 teaspoon
Sea salt
1 0.5 teaspoon
Spice mix
Coriander powder
1.5 0.75 teaspoon
Sweet paprika
1.5 0.75 teaspoon
Turmeric, ground
1/2 0.25 teaspoon
Cayenne powder
1/4 0.125 teaspoon
White Pepper
1/2 0.25 teaspoon
Prep ahead (optional)
a. Slice petite potatoes into ¼”-thick coins. b. Peel carrots; cut ¼”-thick coins. c. Thinly slice yellow onion. d. Peel and very finely mince or grate ginger. e. Mince garlic & cilantro.
Instructions
1
Cook rice:
a. In medium saucepan over medium-high heat, boil 2 cups water (1 cup for 2-person portion).
b. Add jasmine rice; stir immediately to avoid sticking. Cover and cook over low heat until tender, about 15 minutes.
2
Cook salmon:
a. Cut salmon into 2-3” square pieces. Season with ½ tsp salt.
b. In large saute pan over medium-high heat, add 2 tsp olive oil. When pan is hot but not smoking, add salmon top-side down. Sear all sides and cook until opaque throughout, about 10-12 minutes total.
c. Remove salmon and set aside, covered.
3
Cook vegetable curry:
a. In same saute pan over medium-high heat, add garlic (mince), yellow onion (thinly slice), and ginger (peel, very finely mince or grate). Cook until onion is translucent, about 2 minutes.
b. Add carrots (peel, ¼”-thick coins), potatoes (¼”-thick coins), Thai curry spice mix, and ½ tsp salt. Cook 2-3 minutes.
c. Add 1 cup water (½ cup for 2-person portion) and coconut milk (use ½ can for 2-person portion). Stir to combine. Mixture will be brothy and loose. Reduce heat to medium and cook at a low boil until broth thickens and reduces and vegetables are fork-tender, about 18-20 minutes.
d. Turn off heat and fold in cherry tomatoes (leave whole) and baby kale (leave whole).
4
Serve:
a. Divide jasmine rice among bowls or plates. Serve vegetable curry on top of or alongside.
b. Top with salmon pieces and garnish with cilantro (mince).
Chef's notes
If you prefer to skip the salmon but still want fish, mahi mahi or cod make great substitutes. Other than seafood, chicken is definitely a delicious option.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX