I’ve definitely been on a curry kick. I’ve been remaking this green coconut curry recipe with different variations – with different proteins, over spiralized rice and with different types of spiralized noodles.
Once all of the ingredients are prepped, these curry noodle bowls come together so quickly, they save well in the refrigerator and they’re so filling and packed with nutrients.
What more could you ask for?
That’s the way I like to build my recipes – one size fits all. I’d like to think that there’s something for everyone in every single one of my recipes.
That’s the beauty of spiralizing! Just by swapping in a different kind of spiralized noodle, you have an entirely new meal.
In the Inspiralized cookbook, there’s actually a section in each recipe that says “Also works well with” where I list other spiralized veggies that can be swapped in.
Therefore, technically, for every recipe in my book, there are also 3 more variations, making 3 entirely different meals! Also, I don’t know what’s going on, but Amazon has had the cookbook on sale for a couple weeks now and I don’t know when the price is going to go back up, so if you’re still holiday shopping, now’s the time.
One of the other reasons I love today’s recipe is because it’s all made in one pot. Talk about easy cleanup!
I never really thought to put salmon into a curry, but it was surprisingly amazing – the salmon gives the curry a robust flavor and it works well with the crunch of the green beans.
Salmon’s one of my go-to fishes when I’m looking to make something with a nutritional bang. Salmon’s packed with protein and of course, omega-3 fatty acids which are touted to help with inflammation, lowers triglycerides (a blood fat that can lead to heart disease) and even helps with depression!
Needless to say, this bowl of curry is a powerful way to start your week!
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 8 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 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
- 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.)
- 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.
- 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.
- Portion into bowls and garnish with green scallions, cilantro or thai basil and serve.