Dish deliciously good for you
A salmon curry that tastes good and also follows dietary advice
AT AGE 60, Dr Peter Brukner was diagnosed with pre-diabetes, despite having followed the dietary advice of his own profession all of his adult life.
He researched and quickly reversed his dietary practices, ditching high-carb, low-fat for low-carb, high-fat.
He lost 13kg and dramatically improved his metabollic health.
In The Diabetes Plan Brukner shares his approach to diet, along with meal plans and recipes.
Silky Salmon Curry
This sweet and sour curry has a tangy sauce we know you’ll love. Salmon is such a great protein source, full of omega-3.
Our Defeat Diabetes expert dietitian Nicole Moore can’t get enough of this dish — and neither will you, thanks to its rich, vibrant Thai-inspired flavours. Serves: 2; | Prep: 10 minutes; Cook: 15 minutes
Ingredients
2 Tbsp olive oil
2 tsp curry powder
2 tsp Thai red curry paste 2 garlic cloves, minced 2 Tbsp tomato paste 400g skinless salmon fillet salt and pepper 1 cup coconut milk
Method
Heat the olive oil in a frying pan over medium-high heat. Add the curry powder and cook, stirring, for one minute, until fragrant. Add the red curry paste, garlic and tomato paste and cook for one minute.
Season the salmon with salt and pepper and add it to the pan, turning to coat in the sauce.
Reduce the heat to medium and cook the salmon for four minutes, then flip and cook for a further three minutes. Finally, add the coconut milk and cook for a further five minutes, until the sauce has reduced slightly, then serve.
Protein: 41 grams per serve; Fat: 29 grams per serve; Net carbs: 4.2 grams per serve; Fibre: 2.2 grams per serve