Our easy weeknight meals are made with minimal ingredients, require few steps, and cost under $10 per serving!
Our unbelievably Easy Thai Red Salmon Curry tastes restaurant-made! This dish is delish and only takes 20 minutes thanks to the help of a Thai dinner kit, frozen veggies, and pre-cut salmon pieces. Sliced chicken breast will also work instead of fish. Want to keep it plant-based? No problem! Cube firm tofu and sauté in coconut oil until golden.
Prep time: 5 min.
Cook time: 15 min.
- 1 package Thai Taste Easy Thai Red Curry Kit
- 1 package Tasty Bite Organic Sticky Rice
- ½ lb. fresh Black Pearl or Irish Organic Salmon pieces (from our Seafood Department)
- ¼ lb. Cut organic peppers (from our Produce Department)
- 8 oz. Frozen vegetables (we used peas + carrots)
- 2 tsp. Coconut oil, divided, for cooking
- ½ tsp. Garlic granules
- Salt + pepper, to taste
- Optional garnish: chopped fresh cilantro and thinly sliced scallion and serrano chile
Over low flame, heat 1 tsp. coconut oil in Dutch oven or pan with lid. Add cut pepper strips and sauté , covered, on low until softened—about 5-8 minutes. Stir occasionally. Remove cover and reduce to simmer.
Once the peppers are softened, push them to one side of Dutch oven. Add 1 tbsp. Of coconut milk and the packet of red curry paste from dinner kit to the other side. Stir well to combine, then stir in peppers.
Add frozen vegetables, remaining coconut milk, and herb sachet from kit. Bring heat back to low and allow vegetables to simmer for 5 minutes.
Meanwhile, season salmon with salt, pepper, and garlic granules. Toss to coat. Heat the remaining 1 tsp. of coconut oil in frying pan on low. Place the salmon pieces in a single layer. Cook for 2 minutes on each side for medium. Remove from heat and add to curry. Stir very gently to not break apart the salmon.
Prepare sticky rice according to package instructions—it takes 1 ½ minutes in the microwave or 5 minutes on the stovetop.
Fluff rice and portion into two bowls. Top with curry and garnish with fresh cilantro, scallion, and chile!
Reishi Mushroom Fudge Prep time: 30 min. Serves: 4-6Ingredients 1/4 cup dehydrated reishi (powdered in coffee grinder) 1/4 cup cocoa powder 2 tbsp. coconut shreds 2 tbsp. coconut oil 2 tbsp. cacao butter 4 tbsp. honey 1 tsp. vanilla 1 pinch sea salt optional garnish:...
A seasonal twist on the standard ‘za. We’ve topped a pre-made gluten-free cauliflower crust with creamy pumpkin sauce, spicy baby arugula, and nutty Ewephoria sheep’s milk gouda.
Our vegan black bean burrito bowl with kale and quinoa is perfect for an easy weeknight dinner or for make-ahead weekday lunches. It’s vegan and gluten-free and can easily be tailored for individual tastes!