Place cardamom, cumin, coriander, ginger, garlic, lemongrass, white onion, lime zest, cilantro stems, 1 chopped mango, fish sauce, Sriracha, and 2 tbsp. melted coconut oil in a blender. Blend to make a smooth paste. If needed, blend in water or additional coconut oil to reach desired consistency. Divide curry in half and reserve one portion for another use.
Servings and Ingredients
|Homemade Curry and Salmon|
|¼ tsp. ground cardamom|
|½ tsp. Hy-Vee ground cumin|
|1 tsp. ground coriander|
|1 piece(s) (2-inch) fresh ginger, peeled and chopped|
|5 clove(s) garlic, chopped|
|2 stalk(s) fresh lemongrass, bruised and thinly sliced|
|3 tbsp. white onion, chopped|
|1 tsp. fresh lime zest|
|2 tbsp. fresh cilantro stems, chopped|
|2 fresh mangoes, peeled, seeded, chopped, and divided|
|1 tbsp. fish sauce, plus additional to season|
|2 tbsp. Sriracha|
|4 tbsp. Hy-Vee coconut oil, melted and divided|
|1 can(s) (8-oz.) Hy-Vee coconut milk|
|1 to 2 tbsp. Hy-Vee brown sugar , packed|
|2 (4-to-5-oz. each) skinless salmon fillets|
|Thai basil leaves, for ganish|
|3 c. fresh green beans, trimmed sliced lengthwise|
|1 medium orange bell pepper, seeded and sliced|
|1 tbsp. coconut oil, melted|
Things To Grab
- Aluminum foil
- Baking sheet
- 2 large skillets
- Fine-mesh sieve
Preheat broiler to HIGH. Place green beans and orange bell pepper strips on a large aluminum-lined baking sheet; drizzle with 1 tablespoon coconut oil. Broil 2 to 3 minutes or until softened and slightly charred. Remove from heat and set aside.
Heat a large skillet over medium heat. Add one portion of curry paste to skillet over medium heat. Saute 1 to 2 minutes to concentrate flavors. Stir in coconut milk and bring to a simmer. Remove from heat and strain through a fine-mesh sieve. Discard solids and return curry mixture to skillet. Season, to taste, with brown sugar and fish sauce, if desired. Continue cooking until sugar dissolves. Stir in remaining 1 chopped mango; remove from heat; keep warm.
Hyvee Culinary Expert TipWhen sautéing the curry, some of the moisture will evaporate causing the curry to thicken and look dry. Some of the oil may also leach out and pool. This is normal and means you’re doing it right. Just be careful not to burn the curry.
Heat remaining 2 tablespoons coconut oil in another skillet over medium-high heat. Pat salmon dry with paper towels and season both sides with salt. Add salmon to hot skillet. Reduce heat to medium and sear, undisturbed for 3 to 4 minutes. Flip; continue cooking until salmon is golden brown and reaches an internal temperature of 145 degrees.
Add roasted green beans and bell peppers to a plate; top with salmon and drizzle with curry sauce. If desired, garnish with fresh Thai basil leaves.
Amounts Per Serving
- Total Fat: 68g
- Cholesterol: 60mg
- Sodium: 570mg
- Total Carbohydrates: 66g
- Protein: 31g