20-Minute Thai-Inspired Summer Vegetable Curry with Seared Salmon

20-Minute Thai-Inspired Summer Vegetable Curry with Seared Salmon

This quick-cooking Thai-inspired coconut-based curry features salmon and summer vegetables.

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium onion, halved and thinly sliced
  • 1 medium or 2 small yellow summer squash, sliced into ¼-inch rounds
  • ½ medium red bell pepper, thinly sliced
  • 2 large cloves garlic, crushed or grated
  • ½-inch piece fresh ginger, grated
  • ¼ teaspoon salt
  • ½ teaspoon crushed red pepper flakes (more or less to taste)
  • ¼ teaspoon ground turmeric
  • 1 cup steamed corn (canned corn or frozen corn that's been thawed will also work)
  • 1 cup (240 ml) canned unsweetened full-fat coconut milk
  • 1 teaspoon coconut aminos
  • 1 teaspoon fish sauce (such as Red Boat, which is paleo-friendly)
  • 1 teaspoon rice vinegar
  • Chopped fresh parsley, for garnish (optional)
  • 1½ to 2 lbs (680 to 900 g) salmon, cut into 4 fillets
  • Salt and black pepper
  • Coconut oil, for shallow frying
Read the whole recipe on An Edible Mosaic™