Step 1

Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.

Step 2

Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. Continue sauteeing for a few more minutes, stirring almost constantly.

Step 3

Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Bring the mixture up to a bubble. Add salt to taste.

Step 4

Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn't take long. Stir to cover the fish with the sauce. Add the spinach and cook just until it wilts.

Step 5

Check the seasoning again, and serve the curry over hot rice