Red Curry Salmon & Shrimp
Makes 2 servings. About 700-850 kcal, 70-85 g protein, 20-35 g carbs, 30-45 g fat per serving. Part of The Plan.
Ingredients
| 1 lb | salmon fillet | |
| 12 oz | peeled, deveined shrimp | |
| 1 medium | cauliflower | |
| 10 oz | baby spinach | |
| 1/2 cup | light coconut milk | |
| 2 tsp | Maesri red curry paste to start | |
| 1 tsp | neutral oil | |
| 2 | minced garlic cloves | |
| Juice of 1 lime + 1 tsp fish sauce (or soy) + water |
Process
- Cut cauliflower into florets; toss with oil, salt, and pepper. Roast at 425F for 25-35 minutes until browned and tender.
- Cut salmon into 2 portions, season lightly, and bake on a lined tray 10-14 minutes depending on thickness, until just cooked through.
- Mince garlic; cook 30 seconds, then stir in curry paste, coconut milk, and a splash of water. Simmer 2-3 minutes.
- Add shrimp and simmer 3-5 minutes until opaque. Stir in fish sauce and lime, splash water if thick. Fold in spinach until wilted.
- Plate one salmon portion per person with half the shrimp curry, spinach, and cauliflower.
Note: Paste strength varies — start with 2 tsp for the whole recipe and taste before adding more.