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Easy Salmon Curry

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.

Ingredients

  • 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

  • Haven’s Kitchen Coconut Cashew Sauce

Steps

STEP 1

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.

STEP 2

Add tomato paste and curry paste and sauté 2 minutes. Then add vegetable broth and spinach, and bring to a boil.

STEP 3

Add juice of 1 lime and 1 pouch of Haven’s Kitchen Coconut Cashew Sauce, and simmer for 5 minutes.

STEP 4

Return salmon to pan and simmer an additional 5 minutes. Serve over rice with lime wedges.

Coconut Cashew Sauce

A vibrant Thai-inspired sauce for cooking or dressing. Starring ginger, lemongrass, makrut lime and coconut milk. Gluten-free. Vegan, Non-GMO, & Kosher…

This recipe is also great with our Red Pepper Romesco.

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