Delicious salmon chunks, in a creamy coconut, curry broth, with baby spinach and bell pepper chunks. Ready in 15 minutes! Delicious as is or spoon over rice or cooked noodles.
2TbspThai green curry paste
114-ozcan full-fat coconut milk
1yellow bell pepperseeded and cut in to 1-inch pieces
2salmon filletsfrozen, thawed and any skin removed
Salt and pepperto taste
Lime wedgesfor serving
Heat oil in a wok or deep skillet on the stovetop over medium heat. Add the onion, garlic and ginger and cook, stirring for 1 minute. Add the curry paste and cook, stirring for 1 minute. Add the coconut milk, lemongrass piece and bell pepper chunks. Bring to a simmer and allow to simmer for 3-4 minutes. REMOVE LEMONGRASS PIECE and discard.
Add salmon chunks to broth. Lower heat slightly and gently simmer for about 3 minutes, or until salmon is cooked. Scatter baby spinach over-top, then gently stir in to broth. Immediately remove from heat. Allow to stand 1 minute. Spinach will wilt with the residual heat in the broth. Taste broth and add salt and freshly ground pepper, to taste (I find it needs a bit of salt, for my taste).
Serve over rice or noodles, if you like and with lime wedges for drizzling.
To smash lemongrass, cut your length from the yellow part above the bulb end and smash with the side of a knife (much like smashing a garlic clove), opening it up and exposing the insides, but keeping it in one piece.