AIP Salmon Curry (Nightshade-Free)

AIP Salmon Curry made nightshade-free for those who are sensitive to lectins. This easy recipe comes together quickly and tastes absolutely delicious.

I have so much to say about this curry that I don’t even know where to begin.

So I’ll begin with I am OBSESSED with salmon curry. It may seem odd if you’ve never tried it, but I assure you, salmon curry is just as easy to make as curry with chicken, pork, beef, shrimp, what have you.

If you love salmon, just know it can be incorporated into unsuspecting dishes. Do you remember my Salmon Stir Fry with Vegetables, Asian Salmon Burgers or Grilled Salmon Kebabs with Pesto? Case in point!

What Makes This Curry “AIP?”

AIP, or Autoimmune Protocol is an elimination diet similar to paleo that removes all inflammatory foods, including grains, legumes, dairy, alcohol, nuts and seeds, coffee, nightshades (tomatoes, potatoes, eggplant, bell peppers, chilies, etc), and refined sugar.

The concept behind it is to lower your systemic inflammation to alleviate symptoms from autoimmune diseases, such as hashimotos, rheumatoid arthritis, crohn’s, ulcerative colitis, etc.

You don’t have to have an autoimmune disease to have the necessity to eat AIP or some rendition thereof. Many people are sensitive to lectins, phytates, and/or oxalates, and can find a lot of relief in removing them.

While I don’t follow AIP, I do avoid nightshades when possible, as I find they cause IBS flairs for me. That said, when I make curry, I often make it without nightshades, thereby removing spices like cumin, cayenne, and paprika, and all forms of peppers and chilies.

You would think this would detract from the flavor of the curry, but alas, it does not! I have found you can make an absolutely delicious nightshade-free AIP friendly curry without the ingredients that can give some folks tummy troubles or inflammation.

Replacing the nightshades (again, cumin, cayenne, paprika, chilis and peppers) with other big flavorful ingredients like ginger, coconut aminos, turmeric, and cinnamon makes for an amazing aromatic dish.

If you are interested in learning more about the Autoimmune Protocol (AIP) or how to make curry without nightshades, check out my post on Nightshade-Free AIP Curry.

Let’s make it!

How to Make AIP Salmon Curry:

Start by removing the skin from the salmon. To do so, set the salmon flesh-side down on a cutting board. Use a sharp knife to slice the skin off. Chop the salmon into bite-sized chunks and set aside until ready to use.

Heat a small amount (I use 1/4 cup) of the coconut milk in a large skillet over medium heat. Add the minced ginger, garlic, carrots, turmeric, and cinnamon and sauté until fragrant and carrots begin to soften, about 4 minutes.

Add the broccoli, squash, coconut aminos and remaining coconut milk. Cover and bring to a full boil. Cook, stirring occasionally, until vegetables have softened but are still al dente, about 10 minutes.

Add the chopped salmon, cover, and continue cooking until salmon is cooked through, about 8 to 10 minutes longer.

Stir in the chopped basil leaves. Serve curry with choice of rice (not AIP), cauliflower rice, zucchini noodles, etc. If desired, serve with lime wedges.

Recipe Adaptations:

• If you’re just not into salmon, replace it with chicken, shrimp, pork, or beef.
• Add more of any of the spices to taste.
• If you aren’t sensitive to lectins, feel free to add some chopped bell pepper or white potato.
• Add any of your favorite vegetables, like cauliflower, sweet potato, radishes, and/or bok choy.

Serving Options:

• To keep the whole meal AIP, you’ll need to skip the rice and serve it with cauliflower rice, zucchini noodles, or your choice of vegetable “rice.”
• You can eat the curry as is, almost like a soup!
• Add more vegetables (for instance, more carrots, broccoli, and/or zucchini) to make this like a curry stir fry – if you go this route, you won’t need a side dish for serving.

Let thy salmon curry game be strong!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this AIP Salmon Curry, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

AIP Salmon Curry

4.47 from 13 votes

A salmon curry recipe made without nightshades for an AIP-friendly meal

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Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings: 4 to 6 people

Ingredients

• 1 15-ounce can full fat coconut milk, divided
• 2 Tbsp minced ginger
• 4 cloves garlic minced
• 2 large carrots peeled and chopped
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 large crown broccoli chopped into florets
• 1 yellow squash chopped
• 2 Tbsp coconut aminos
• 1 pound salmon fillet skin removed and diced
• 4 large basil leaves chopped
• 1/2 tsp sea salt to taste

For Serving:

• 1 lime cut into wedges
• fresh basil
• 2 Tbsp sesame seeds

Instructions

• Start by removing the skin from the salmon. To do so, set the salmon flesh-side down on a cutting board. Use a sharp knife to slice the skin off. Chop the salmon into bite-sized chunks and set aside until ready to use.
• Heat 1/4 cup of the canned coconut milk in a large skillet over medium heat. Add the minced ginger, garlic, carrots, turmeric, and cinnamon and saute until fragrant and carrots begin to soften, about 4 minutes.
• Add the broccoli, squash, coconut aminos and remaining coconut milk. Cover and bring to a full boil. Cook, stirring occasionally, until vegetables have softened but are still al dente, about 10 minutes.
• Add the chopped salmon, cover, and continue cooking until salmon is cooked through, about 8 to 10 minutes longer.
• Stir in the chopped basil leaves. Serve curry with choice of rice (not AIP), cauliflower rice, zucchini noodles, etc. If desired, serve with lime wedges.

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Nutrition

Serving: 1of 4 · Calories: 409kcal · Carbohydrates: 10g · Protein: 27g · Fat: 26g · Fiber: 3g · Sugar: 7g

Author: Julia

Course: Main Dishes

Cuisine: Thai

Keyword: aip, autoimmune protocol, gluten free, healthy dinner, keto, low-carb, nightshade free, paleo

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