Thai Green Curry Salmon and Veggie Bowls

You can make the curry as spicy as you want by adding more green curry paste and/or cayenne. You can also substitute zoodles (spiralized zucchini or sweet potatoes) for the rice if you want to reduce carbs.

Course Main Course

Cuisine Thai

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 4 servings

Author Jane

Ingredients

For the Salmon Rub:

2 teaspoons sweet paprika
½ teaspoon cayenne
½ teaspoon curry powder
½ teaspoon cumin
½ teaspoon ground coriander
½ teaspoon salt
2 tablespoons sugar

For the Veggies:

3 tablespoons olive oil divided
2 tablespoons maple syrup
½ teaspoon salt
3 cups butternut squash diced
2 heads broccolini
1 red pepper julienned
1 mango diced

For the Salmon:

1 ½ pounds salmon
1 tablespoon olive oil
1 tablespoon Salmon Rub
1/3 cup sweet Asian chili sauce

For the Green Curry Sauce

4 garlic cloves
2 shallots
the stems from a bunch of cilantro
2 tablespoons olive oil
3-4 tablespoons green curry paste
2 tablespoons dark brown sugar
2 14- ounce cans light or regular coconut milk
2/3 cup fat free half and half
1 tablespoon cornstarch whisked into the half and half
3 tablespoons fish sauce
1 mango diced
chopped cilantro for garnish
3 cups cooked Jasmati or Basmati rice or zoodles if you are avoiding carbs

Instructions

Salmon Rub:

In a small bowl combine all ingredients. Set aside.
For the veggies:
Preheat oven to 425 degrees. Line a large sheet pan with parchment paper which you have sprayed with cooking spray.
In a large bowl combine the olive oil, maple syrup and salt and coat the butternut squash with that mixture. Place the butternut squash on the lined sheet pan and cook for 25 minutes.
In the meantime, wash, dry and cut the tough stems from the brocciolini and discard them.
After 25 minutes has passed, push the butternut squash to one side of the sheet pan and spread the brocchiolini in a single layer on the other. Bake for 6 minutes. Add the red pepper and cook for an additional 3 minutes. Remove from oven, cut the broccolini into bite sized pieces and set the pan aside.

For the Salmon:

Preheat a grill to high heat. While the salmon is grilling, make the rice.
Rub the salmon with olive oil and sprinkle the seasoning rub all over. Place the seasoned salmon on a sheet of aluminum foil, which you have stabbed with a knife to create a few openings in the foil. Place the salmon on the foil and the foil on the grill and turn the heat to medium.
Cover the grill and cook the salmon for about 14 minutes, more or less depending on how you like it. You can also bake the salmon at 400 degrees for 15-20 minutes. After the salmon has been cooking for 10 minutes on the grill or in the oven, spread the Asian Chili Sauce over the top and continue to grill for the remaining time. Set aside.

For the Green Curry Sauce:

While the salmon is cooking, blend the garlic cloves, shallots and stems from a bunch of cilantro in a small food processor until everything is chopped and combined. Scrape down the sides with a rubber spatula, add the 3 tablespoons olive oil and blend until the mixture has the consistency of pesto.
Heat a medium saucepan over medium high heat. Add the cilantro mixture and immediately turn the heat down to medium. Saute the mixture for 3-4 minutes, stirring so that it does not stick. Add the curry paste and brown sugar and cook the mixture for about 3 minutes, stirring.
Whisk in the coconut milk and heat the sauce for about 4 minutes until everything is just bubbling.
Whisk in the cornstarch mixture and stir the sauce until it thickens slightly.
Add all of the vegetables to the sauce and stir until combined. Turn heat to low and let the mixture cook for about 4 minutes.
To serve, put the rice or zoodles (which should be lightly steamed in the microwave) in four separate bowls. On the side of the rice put a slice of the salmon and some mango. Ladle the sauce and vegetables over the rice and salmon and garnish the bowls with cilantro.