A versatile, 1-pot, Thai-inspired green curry made with salmon and lots of fresh veggies! Easy, balanced, bright, sweet and spicy, and packed with nutrients. A naturally gluten-free and dairy-free entrée!
Heat the oil in a large pot over medium heat. Once hot, add the shallots, garlic, ginger, and serrano (optional) and sauté for 2-3 minutes, until softened.
Add the sweet potato, cauliflower (or other veggie of choice), and red bell pepper and cook for 3-4 minutes, stirring frequently to soften slightly.
Add the green curry paste (starting with the lesser amount and using only 2-3 Tbsp if subbing store-bought), water, coconut milk, coconut aminos, maple syrup or honey (optional), and salt (omit if using store-bought curry paste) and stir. Taste the broth — it should be subtly spicy and a little rich, sweet, salty, and bright. Adjust if needed, adding more curry paste for curry flavor, ginger for freshness and zing, coconut aminos for saltiness, serrano for heat, maple syrup for sweetness, or lemon or lime juice for brightness (you’ll likely need the lemon/lime if using store-bought curry paste but not if using homemade).
Cover and simmer until the vegetables are fork tender — about 5-10 minutes. Then stir in the cubed salmon and chopped kale (or collard greens or spinach // optional), reduce heat to medium-low, and simmer gently until just cooked through — about 5 minutes. Taste and adjust once more, adding lemon or lime juice for brightness, maple syrup for sweetness, coconut aminos for depth, or salt to taste.
Leftovers will keep stored in the refrigerator for 1-2 days or in the freezer for up to 1 month. Reheat gently on the stovetop until warmed through.
*We prefer this recipe with our DIY Green Curry Paste for best flavor, but it does work well with store-bought with a few adjustments. Store-bought green curry paste is much saltier and tastes less fresh. To compensate, we recommend using the greater amount of ginger, the lesser amount of coconut aminos, omitting the salt, and adding lemon or lime juice for brightness. *Adapted from our Easy 1-Pan Salmon Red Curry and 1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato. *Nutrition information is a rough estimate calculated with coconut oil, DIY green curry paste, the lesser amounts where ranges are provided, and without optional ingredients.