Salmon and Spinach Curry

Charmaine Lu -
  • 1.5 tbsp oil
  • 20g grated ginger
  • 2 crushed garlic cloves
  • 1 chopped red chilli
  • ½ tsp turmeric
  • 2 tsp curry powder
  • 2 tbsp tomato paste
  • 400g tin of coconut milk
  • 250g baby spinach leaves
  • 250g cooked salmon fillets, flaked into chunks
  • 1 lime, juice only
  • 15g chopped coriander
  • Basmati rice, cooked to serve
  • Fry the ginger, garlic and chilli in the oil for 2 mins, then stir in the turmeric, curry powder and some seasoning. Add the tomato paste and coconut milk, then simmer for about 8 mins or until thickened slightly.
  • Add the spinach leaves to the coconut curry sauce and cook until wilted. Stir in the salmon and lime juice, cook for 3 mins, then serve scattered with coriander and with a heap of basmati rice on the side.
15 mins
4 serving