Salmon Coconut Curry is an easy weeknight dinner bowl that's on the table in less than 30 minutes. We're talking big juicy chunks of salmon and fresh spinach in a light Thai inspired red curry sauce ~ popped with the holy trinity of lime, cilantro and fresh ginger.
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
Notes
Make ahead instructions:
The sauce can be made a day in advance. Don't add the fresh cilantro until ready to serve.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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