Salmon Coconut Curry
An easy dish that is ready to go in 30 minutes or less is music to our ears! We love this Thai inspired soup with cilantro, lime and plenty of ginger.
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- 3 tablespoons vegetable oil
- 1 medium onion, peeled, halved, and sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon Thai red curry paste
- 1/2 teaspoon powdered turmeric
- 1 Serrano pepper, thinly sliced into rounds
- 15 ounce can full fat coconut milk
- fresh lime juice
- sea salt
- 1 pound salmon
- 3 handfuls of fresh clean spinach leaves
- fresh cilantro, garnish
- lime wedges, garnish
- Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.
- Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. Continue sauteeing for a few more minutes, stirring almost constantly.
- Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Bring the mixture up to a bubble. Add salt to taste.
- Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn't take long. Stir to cover the fish with the sauce. Add the spinach and cook just until it wilts.
- Check the seasoning again, and serve the curry over hot rice
- The sauce can be made a day in advance. Don't add the fresh cilantro until ready to serve.