Salmon Red Coconut Curry with Turnip Noodles

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Salmon Red Coconut Curry with Turnip Noodles

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?

Salmon Red Coconut Curry with Turnip Noodles

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.

Salmon Red Coconut Curry with Turnip Noodles

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 Red Coconut Curry with Turnip Noodles

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.

Inspiralized

Salmon Red Coconut Curry with Turnip Noodles

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings: 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
  • 6 oz skinless salmon cut into chunks
  • handful of thai basil leaves or cilantro

Instructions

  • 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.

red coco curry

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19 comments

Mary Beth says:
These ingredients are going on my shopping list today! Thanks for the tip about your book being on sale. I've had my Inspiralizer since you first began selling your machine. Never bought the book, though, just save lots of your recipes. I've finished all my Christmas shopping. Now it's time for a treat for me! Yay!
Meaghan says:
You deserve it, Mary Beth! You're going to love the book. It's the perfect companion to the Inspiralizer. Happy Holidays!
This looks so good! I've been loving curry during these colder nights, especially with a Netflix documentary on :) Also, turnip noodles are my FAVE. I'll have to try this with tofu. Thanks!
Meaghan says:
Emilie!! You're preaching to the choir. Netflix doc + bowl of something hearty = perfection. We think it would be great with tofu. You're awesome. Thank you for the support.
I get about halfway through spiralizing the turnip root and then the part at the handle breaks down and all it does is spin. I turned it around but after a turns it does the same thing and I have half a turnip that I can't spiralize. How do I combat that?
Ali Maffucci says:
It sounds like you aren't securing the turnip strongly enough into the spikes of the handle. Press very firmly to secure and then try again. It may help to slice the end off the turnip that got "stripped." If you have any other issues, email us at productsupport@inspiralized.com. Thanks!
I am all about soups these days and THIS has everything I could ever want. Love the idea of salmon in there! Plus, curry!! Keep the curry coming, lady!!
Susan says:
I am not a fan of turnips. What else can go in here?
mindfulness training exercises Salmon Red Coconut Curry with Turnip Noodles | Inspiralized
Andrea says:
Are you sure about the calorie count? I would have thought a can of coconut milk (split four ways) would add more calories per serve.
Alexis says:
Should the salmon be cooked prior to adding it to the broth?
Nora says:
Hi, I really want to try this recipe! Do you use a regular turnip or is it a special kind? Thanks, Nora
Kathie says:
I wanted this to be a main dish rather than a soup, so made the following adjustments: - used about 12 ounces of mahi mahi fillet chunks (because that's what I had on hand) - added 2 chopped carrots - reduced the broth to 1 cup - served over brown rice It made 3 main dish servings and was delicious! Definitely a repeat dish. Thank you for the great flavors.
Meaghan says:
This is excellent! Thanks for sharing, Kathie!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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