This simple fish curry recipe is perfect for a week night meal when you just can't think of what to cook!
Thai Coconut Salmon with Spinach
2 t oil
1 c onion, chopped
1 clove garlic, minced
1 T ginger, minced
2 t curry powder
1 can coconut milk
1 T lime juice
1 T fish sauce
½ t Thai red chili paste
1 pound frozen wild salmon, cut into small pieces
4 c spinach
Heat oil in a large saucepan over medium heat.
Add onion, garlic, ginger & curry powder, saute for about 4 min until onion is softened.
Mix in coconut milk, lime juice, fish sauce & red chili paste. Bring to a boil, then reduce heat & simmer for 3 min.
Add salmon to sauce pan, cover the pan & let cook for four minutes.
Add spinach to top of salmon, cover pan & cook for 4 more min.
Serve over rice or rice noodles.