Salmon Red Coconut Curry with Turnip Noodles
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 tablespoon coconut oil or extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons minced ginger
  • 3 scallions, diced (white and green parts divided)
  • 2-3 teaspoons Thai red curry paste
  • 1 13.5-ounce canned coconut milk
  • 1.25 cup vegetable broth
  • 2 medium turnips, Blade D, noodles trimmed
  • 5 oz green beans
  • 6oz skinless salmon, cut into chunks
  • handful of thai basil leaves or cilantro
Instructions
  1. Heat the oil in a large pot over medium-high heat, and once oil heats, add the garlic, ginger, and white part of the scallions. Cook for 30 seconds or until fragrant and then add in the curry paste (be careful – the paste will fry, which is good, but can get on your clothes.)
  2. Scoop the thickened coconut solids out of the top of the can of coconut milk, leaving the watery milk below. Add these solids to the skillet, stir to combine and let cook for 1 minute.
  3. Add the rest of the coconut milk, vegetable broth, stir and bring to a boil. Once boiling, add in the turnip noodles, green beans and salmon chunks. Reduce heat to a low simmer and cover and let cook for 5 minutes, uncover and test to see if the salmon is done – if it flakes easily, it’s done. If not, let it cook another 5 minutes.
  4. Portion into bowls and garnish with green scallions, cilantro or thai basil and serve.
Recipe by BMOREtoned at http://bmoretoned.com/true-life-im-addicted-to-spiralizing/