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Cooking 101
Salmon and veggies make for a warm, comforting weeknight curry. Serve over rice for a hearty dinner!
Chef Tip: When searing proteins, if they stick to the pan, they aren't ready to flip yet. You'll know the salmon is finished searing when it easily comes off the pan.
1 lb. skinless salmon, cut into 1-inch cubes
Olive oil
1 small yellow onion, diced
4 garlic cloves, sliced
1 red bell pepper, thinly sliced
1 Tablespoon minced ginger
1 6-oz. Can tomato paste
1/4 cup red curry paste
4 cups vegetable broth
1 bag spinach
2 limes
Cooked rice
In a Dutch oven, sear salmon in olive oil. Remove salmon and set aside on a plate. Add onion, garlic, bell pepper, ginger, and sauté until softened, about 7 minutes.
Add tomato paste and curry paste and sauté 2 minutes. Then add vegetable broth and spinach, and bring to a boil.
Add juice of 1 lime and 1 pouch of Haven’s Kitchen Coconut Cashew Sauce, and simmer for 5 minutes.
Return salmon to pan and simmer an additional 5 minutes. Serve over rice with lime wedges.
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
This recipe is also great with our Red Pepper Romesco.
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