Ingredients

  • 2 tsp canola oil or grapeseed oil
  • 2 tsp jarred minced ginger
  • 2 garlic cloves, minced
  • 1 tbsp jarred red curry paste
  • 2 cups low-sodium chicken broth
  • 1 14-oz can light coconut milk
  • 2 cups frozen chopped carrots
  • 1 cup frozen shelled edamame
  • 3 6-oz cans salmon, drained
  • 4 1-cup portions quick- or pre-cooked brown rice

Directions

  1. Heat oil in a large skillet over medium heat. Add ginger and garlic; cook 2 minutes, stirring often.
  2. Add curry paste; cook 30 seconds.
  3. Place broth, coconut milk, carrots, and edamame in pan; simmer 5 minutes.
  4. Stir in salmon and lime juice; cook 2 minutes.
  5. Prepare brown rice according to package directions. Serve curry over brown rice.
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