Creamy Coconut Salmon Curry

Step 1

Preheat the oven to 190ºC.

Step 2

Mix the brown sugar, curry powder, garlic powder and powdered ginger. Add a pinch of sea salt and mix everything with a teaspoon of water to turn the spices into a thick paste. Spread this paste over the salmon and bake in the preheated oven for about 6 minutes.

Step 3

Heat the olive oil in a high-sided skillet over medium heat. Saute the garlic and ginger in the pan until they are soft and fragrant, about 3-5 minutes. Add in the sugar and red curry paste. It will get very thick. Whisk to combine and let it simmer for a second or two. Pour in the coconut milk and soy sauce, and bring to a boil. Turn the heat down so that the sauce simmers. The sauce will need to simmer for about 2 minutes to thicken up.

Step 4

Add the spinach to the sauce and stir to wilt it. Once the spinach is wilted, add the chopped basil and coriander to the sauce, followed by the salmon fillets and continue to cook for a further 5 minutes until the salmon is cooked through.

Step 5

Serve the salmon and sauce over fluffy basmati or jasmine rice and spoon more thickened sauce over top.