Recipe: Green Curry Salmon

INGREDIENTS

• 1 tablespoon coconut oil 
• 1 medium red onion, thinly sliced 
• 1 (2-inch) piece of fresh ginger, minced 
• Salt and pepper
• 4 cloves garlic, thinly sliced
• 3 tablespoons green curry paste 
• 1 (14.5-ounce) can coconut milk
• 1 ½ cups water 
• 1 lb boneless, skinless salmon fillet, (cut into 2-inch pieces) 
• 1 cup snow peas 
• 5 ounces baby spinach, chopped 1 tablespoon fish sauce 
• 1 lime, zested and juiced 
• ¼ cup chopped fresh basil 
• ¼ cup chopped fresh cilantro 
• Steamed rice 
• Toasted sesame oil 

INSTRUCTIONS 

1. In a large sauté pan, heat oil over medium. Add onion, ginger, salt, and pepper to taste. Cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic and curry paste and cook, stirring frequently, 1-2 minutes. 
2. Add coconut milk and 1½ cups of water; bring to a boil over high heat, then reduce heat to medium-high and simmer until liquid is slightly reduced, about 5 minutes. 
3. Add salmon and snow peas and gently stir. Reduce the heat to medium-low and simmer gently, covered, until just cooked through, 3-5 minutes. 
4. Remove frrom heat, stir in spinach, fish sauce, lime juice, and lime zest. Sprinkle basil and cilantro over top. 
5. Serve salmon curry over rice and drizzle with a bit of toasted sesame oil.