I started off planning to follow the Minimalist Baker's recipe for Easy Salmon Green Curry, with a few minor adaptations to fit my nutrition plan. But it quickly fell to pieces when I realized I had already used the kale I was thinking I had and literally had zero greens that could be subbed in for the kale or spinach. I decided to use some asparagus, snap peas and zucchini that I had on hand instead...but then I had too many veggies so I had to make more sauce, and before you know it I'm no where near the original recipe I had set out to make.
But what resulted was pretty tasty! So, here we go!
Most recipes need to be pretty heavy on the veggies or my macros get messed up, plus I like tons of veggies. This recipe doesn't disappoint!
To get things rolling I made a batch of my Cauliflower Rice.
As that was getting going cooking I started chopping all my veggies and salmon that I had thawed the day prior. Have all your veggies chopped before you start cooking and your cans of coconut milk opened, because things go pretty quick and don't need very long to cook in between additions.
I also wanted to add a sweet potato, but I'm technically not supposed to be eating them because they are too full of carbs and high on the glycemic index. So, I diced it and boiled it for 30 minutes to lower the glycemic index and I'll see how my body responds. I am not including this in the recipe as it is an experiment and it does raise the carb count. Next time I don't think I will even add it because I don't think it added enough flavor with it just being one small one to make it worth it. And it was really good without it!
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