Curries are a staple in our household, especially as the weather starts to get cooler. I love this Thai Red Curry as it takes me no longer than 30 minutes to put together and is a nourishing meal that the whole family can enjoy.
An additional bonus is that this is another skin-loving recipe!
The salmon is packed with Omega-3’s which helps to reduce your skins dryness, decrease skin atrophy and show a reduction in inflammation.
Curcumin (the active compound in turmeric) has anti-inflammatory, antiangiogenic, antioxidant and antiproliferative properties.
Salmon is also a source of vitamin D which is a key modulator of inflammation in the body.
Packed with green veggies and brown rice to bump up your fibre intake for the day – keeping your gut bugs and skin happy! Fibre also helps to regulate inflammation in the body.
Ingredients
2 Tbsp sesame oil
2 cloves garlic, minced
3 cm fresh ginger, grated or 2 tsp dry ground ginger
2 tsp turmeric
2 tablespoons Thai red curry paste
2 cans coconut milk
1 tsp honey
1/4 eggplant
2 skinless salmon filets
2 cups roughly chopped bok choy
Juice and zest from 1 lime
1/4 cup fresh coriander or Thai basil, roughly chopped
1 bunch of broccolini
Cooked brown rice, for serving
What’s next?….
1. Heat the sesame oil in a large skillet. Add the garlic and ginger into the pan and cook for 5 minutes.
2. Stir in the eggplant and continue to cook another 5 minutes.
3. Add the curry paste and turmeric – cook for about 1 minute.
4. Add the coconut milk and honey then stir to combine. Add the salmon, cover and cook for 5-8 minutes.
5. Add in broccolini and bok choy for the last 5 minutes of cooking.
6. Remove from the heat and stir in the lime zest, lime juice, coriander and/or basil.
7. To serve, divide the brown rice among bowls and spoon the curry overtop. Enjoy!
