Name: 20-Minute Thai-Inspired Summer Vegetable Curry with Seared Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut oil; 1 medium onion, halved and thinly sliced; 1 medium or 2 small yellow summer squash, sliced into ¼-inch rounds; ½ medium red bell pepper, thinly sliced; 2 large cloves garlic, crushed or grated; ½-inch piece fresh ginger, grated; ¼ teaspoon salt; ½ teaspoon crushed red pepper flakes (more or less to taste); ¼ teaspoon ground turmeric; 1 cup steamed corn (canned corn or frozen corn that's been thawed will also work); 1 cup (240 ml) canned unsweetened full-fat coconut milk; 1 teaspoon coconut aminos; 1 teaspoon fish sauce (such as Red Boat, which is paleo-friendly); 1 teaspoon rice vinegar; Chopped fresh parsley, for garnish (optional); 1½ to 2 lbs (680 to 900 g) salmon, cut into 4 fillets; Salt and black pepper; Coconut oil, for shallow frying