Ingredients & Substitutes

Instructions

1. 1

   Pat dry two 6-ounce salmon fillets with paper towels and season them lightly with salt and black pepper on both sides.

2. 2

   Heat 1 tablespoon of avocado oil in a large skillet or wok over medium heat, then add 2 minced garlic cloves and 1 inch of grated fresh ginger, cooking for 1 minute until fragrant.

3. 3

   Stir in 2 tablespoons of green curry paste and cook for another 1-2 minutes, then pour in 1 can (13.5 ounces) of full-fat coconut milk, 1 tablespoon of fish sauce, and 0.5 teaspoon of erythritol (if using), bringing the mixture to a gentle simmer.

4. 4

   Add 1 medium sliced red bell pepper and 1 small zucchini sliced into half-moons to the simmering curry, nestle the seasoned salmon fillets into the sauce, cover, and cook for 10-12 minutes, or until the salmon is cooked through and flakes easily.

5. 5

   While the curry cooks, heat 1 tablespoon of coconut oil in a separate pan over medium-high heat, then add 1 head of riced cauliflower and sauté for 5-7 minutes until tender-crisp.

6. 6

   Stir 1 tablespoon of fresh lime juice into the finished curry, taste, and adjust seasonings as needed, then garnish with 0.5 cup of chopped fresh cilantro.

7. 7

   Serve the Thai Green Curry Salmon immediately over portions of the coconut cauliflower rice.