Description
This salmon curry with spinach is the perfect weeknight dinner to cozy up with a bowl of rice. It’s packed with thai aromatics like ginger, shallot, and garlic, and made super creamy and decadent with coconut milk.
Ingredients
Units
Scale
- 1 shallot
- 2 cloves garlic, smashed
- 4 slices garlic
- 1 tablespoon red thai curry paste
- 14 ounce can diced tomato
- 14 ounce can coconut milk
- 1/2 cup water
- 2 tablespoons soy sauce
- Kosher salt, to taste
- 1 lb salmon
- 8 ounces spinach
- Kosher salt
- Black pepper
- Lime wedge (optional) for garnish
- Cilantro (optional) for garnish
Instructions
- Slice the shallot, mince the ginger, and smash the garlic.
- Season the salmon with salt and pepper on each side.
- Heat a pan on medium high heat. Add a tablespoon of oil, then add the shallots and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, then add the thai curry paste, ginger, and garlic. Cook for another minute until you smell all the aromatics, then add the diced tomatoes, coconut milk, soy sauce, and vegetable broth. Bring up to a simmer, then add the salmon and reduce the heat to medium.
- Cover and cook the salmon for 7 minutes, or until the thickest part of the salmon has reached 125F. Remove the salmon from the pan.
- Add the spinach and another pinch of salt to the sauce, cover, and cook for another 2 minutes. Stir to combine the spinach with the sauce, garnish with cilantro and lime, then serve over rice.
- Category: quick and easy
- Method: stovetop
- Cuisine: asian