Description
A delightful salmon curry featuring rich flavors of coconut milk and red curry paste, perfect for any weeknight dinner.
Ingredients
- 2 salmon fillets
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, sliced
- 1 cup spinach
- Salt and pepper to taste
- Lime wedges for serving
- Cooked rice for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Place the salmon fillets on a baking sheet and season with salt and pepper. Bake for 15-20 minutes until cooked through.
- In a large skillet, sauté the onion, garlic, and ginger until fragrant.
- Add the red curry paste and cook for another minute.
- Pour in the coconut milk and bring to a simmer.
- Add the bell pepper and spinach, cooking until the vegetables are tender.
- Serve the salmon over cooked rice, topped with the coconut curry sauce and a squeeze of lime.
Notes
For added flavor, let the salmon marinate with salt and pepper before baking. Adjust the spiciness of the curry to your preference.