Creamy Baked Salmon Green Curry
I love curries, not just for flavour and comfort but they are always filled with so many healthy ingredients like ginger and turmeric and all sorts of powerful plants that we don’t always get the chance to consume.
But like anyone, I don’t always have time or the right ingredients to make my own curry paste, and I don’t fancy most of the options that are available to buy. They are normally filled with low quality ingredients, never taste as good as homemade, and worst of all they always contain some kind of canola oil or vegetable oil – I just can’t bring myself to buy them.
For a long time I left curry making for times when I had time and space to make my own paste. Until I found Church Farm General Store curry pastes and life changed forever. I am obsessed with these and will sing their praises forever! They are fresh, homemade, free of nasty ingredients, and best of all taste unbelievably incredible. I’m legit obsessed with this curry recipe, and I feel so good now I can pull together a homemade curry in less than an hour.
Find it at your local health food store or independent grocer or order online here, and use LIV15 at checkout (your welcome!).
If you need some comfort food, especially with this rain in Sydney at the moment, but you still want something you’ll feel good after, I urge you to get yourself one of these pastes and melt into the aromas of a good home cooked meal, that isn’t just another salad.
Serve it with basmati rice or cauliflower rice for a low carb option, or simply just enjoy on it’s own.
Creamy Baked Salmon Green Curry
An easy dinner for a night in or to make for friends, this beautiful salmon curry is filled with flavour and comes together in less than an hour.
- 2 tbsp coconut oil
- ½ onion, red or brown, finely chopped
- 1 cups button mushrooms, quartered
- 1 capsicum, sliced
- 1 zucchini, sliced
- 1 carrot, thinly sliced
- ¼ cup Church Farm Thai Green Curry Paste
- 400ml coconut milk, canned
- 1 tsp fish sauce
- 1 tbsp tamari
- 4 fillets salmon
- ¼ cup coriander leaves, to serve
- Preheat the oven to 200°C.
- Add coconut oil to a heavy based pan over a medium heat. Add in the onion and saute for 2 minutes.
- Add in the remaining vegetables and saute for a further 2 minutes.
- Add in the curry paste, ensuring it hits the base of the pan. Loosely agitate to disperse it in the pan through the vegetables, and allow it to cook for 2 minutes until very fragrant.
- Pour in the coconut milk, 175ml (¾ cup) water, fish sauce and tamari. Stir to combine and bring up to a simmer.
- Turn off the heat and carefully place the salmon in between the vegetables, skin side down.
- Place in the oven for approximately 10 minutes. Remove from the oven and serve with fresh coriander.
- This recipe will work with any curry paste, but the taste of it will be determined by how good your curry paste is! The Church Farm General store curry pastes are my absolute favourite. There are no seed oils, they are fresh and homemade and most importantly the taste is unparalleled. If you make your own curry paste, that works too.
- Serve with basmati rice or cauliflower rice for a low carb option. Or simply just eat on its own.