Thai Salmon Curry

Last night we had a massive spring snow storm! This bowl was everything we needed to get through the night! Just pure comfort food the salmon was tender and had soaked up all that delicious curry sauce along with a little basmati and fluffy naan to get all the rest of the sauce up and in your mouth! I added mushrooms and kale to the curry just for some added vegetables and all the lime and herbs really brighten it up!

Ingredients

• 1 tsp. sesame oil
• 1 tbsp. grape seed oil
• 2 tbsp. shallots, peeled and minced
• 4 garlic cloves, peeled and minced
• 1 inch ginger root, peeled and minced
• 1 tbsp. green onions, sliced
• 3 tbsp. Thai red curry paste
• 2 cans (14 oz) full fat unsweetened coconut milk
• 1 tbsp. fish sauce
• 2 tbsp. honey
• 1 lime juice/zest
• 1/2 cup vegetable or chicken stock
• 1 tbsp. sambal (optional)
• 2 cups dinosaur or (lacinato) kale, stemmed and chopped
• 1 cup shitake or crimini mushrooms, sliced
• 2 skinless salmon filets
• salt and black pepper to taste
• cashews, cooked basmati, naan for serving
• garnish with cilantro, basil and mint

Heat a large skillet or saute pan to medium heat with the sesame and grape seed oil. Add in the shallots, ginger, garlic and green onions cook for 5-6 minutes until everything starts to caramelize.

Add in the mushrooms and continue to cook for 5 or so minutes, stir in the curry paste so everything is covered and starts to smell fragrant and delicious.

Add in the coconut milk, fish sauce, honey, stock, sambal and lime juice and zest, bring to a boil and then reduce to medium low and add in the salmon. Let cook 6-8 minutes until desired doneness, flipping half way through. Stir in the kale at the end so it can wilt into the sauce and keep the bright green color. Season with salt and pepper. Garnish with the herbs and cashews and serve with a large bowl of cooked basmati and beautifully fluffy naan to soak everything up!!! Enjoy! It’s great for left overs too!!