Smart Veggie-Loaded Shrimp Green Curry
with Lime-Scented Couscous
Feeling like takeout without all the waiting? This green curry with salmon is speedy and packed with veggies. Served with fluffy couscous, scented with lime, this is craveable!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Salmon fillets • Coconut milk (coconut extract, water) • Carrots • Gai lan • Snow peas • Moroccan couscous (durum wheat semolina) (wheat) • Limes • Green thai curry paste (ginger, water, garlic, soy oil, onion, basil, sugar, salt, lemongrass, turmeric, xanthan gum, citric acid, spices, natural flavour, potassium sorbate) (milk, soy, sulphites) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
113 g
Gai Lan
2 tbsp
Green Curry Paste
(May contain Soy, Sulphites, Milk)
113 g
Snow Peas
1 unit(s)
Coconut Milk
1 unit(s)
Lime
1 unit(s)
Carrot
7 g
Cilantro
½ cup
Couscous
(Contains Wheat)
Not included in your delivery
0.83 tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut carrot into 1/4-inch half-moons.
- Cut bottom 1/2-inch from gai lan, then cut into 1-inch pieces.
- Trim snow peas.
- Roughly chop cilantro.
- Zest lime, then cut into wedges.
- Pat salmon dry with paper towels. Cut into 1-inch pieces then season with salt and pepper.
- Add 1/3 cup (2/3 cup) water, 1 tsp (2 tsp) oil and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, remove the pot from heat, then add couscous. Stir to combine.
- Cover and let stand for 5 min.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then carrot, snow peas and 1 tbsp (2 tbsp) water. Cook, stirring often, until tender-crisp, 1-3 min.
- Season with salt and pepper.
- Add green curry paste to the pan. Cook, stirring occasionally, until fragrant, 30 sec.
- Add salmon, gai lan, coconut milk and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until curry thickens slightly and salmon is cooked through, 3-4 min.**
- Season with salt and pepper, to taste.
- Stir lime zest and half the cilantro into the couscous.
- Divide couscous between bowls.
- Top with salmon and veggie green curry.
- Sprinkle over remaining cilantro.
- Squeeze a lime wedge over top, if desired.
If you've opted to get salmon, pat dry with paper towels, then cut into 1-inch pieces. Cook salmon in the same way the recipe instructs you to cook the shrimp.