Creamy Coconut Salmon Curry

Ingredients:

For the Curry:

• 1 lb (450g) salmon fillets, skin removed, cut into chunks

• 1 tbsp coconut oil or olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1-inch piece of fresh ginger, grated

• 1–2 tbsp red curry paste (adjust to taste)

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp paprika

• 1 can (14 oz) coconut milk (full fat for richness)

• 1 tbsp fish sauce or soy sauce

• 1 tsp sugar or honey (optional)

• Juice of ½ lime

• Salt & pepper to taste

• Fresh cilantro, chopped (for garnish)

Optional for Serving:

• Steamed jasmine or basmati rice

• Warm naan or roti

• Lime wedges

Instructions:

1. Sear the salmon:
   Heat ½ tbsp oil in a large skillet over medium heat. Lightly season salmon chunks with salt and pepper. Sear for 2–3 minutes per side until lightly golden (they’ll finish cooking in the curry). Remove and set aside.

2. Sauté aromatics:
   In the same skillet, add remaining oil. Sauté onions for 3–4 minutes until soft. Add garlic and ginger and cook another 1–2 minutes.

3. Add spices and curry paste:
   Stir in red curry paste, turmeric, cumin, and paprika. Cook for 1–2 minutes until fragrant.

4. Make the sauce:
   Pour in coconut milk and stir until combined. Add fish sauce (or soy sauce), sugar, and lime juice. Bring to a gentle simmer.

5. Simmer with salmon:
   Gently return the salmon to the pan. Simmer on low for 6–8 minutes, or until the salmon is cooked through and flakes easily.

6. Finish and serve:
   Taste and adjust seasoning. Garnish with fresh cilantro and serve with rice or naan.

Variations:

• Add baby spinach or cherry tomatoes during the last few minutes of simmering.

• Make it spicy with a dash of chili flakes or extra curry paste.

• Use tofu or shrimp as an alternative protein.