Salmon and Spinach Coconut Curry

Make salmon and spinach coconut curry, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
140 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
80 g Onion
200 g Chopped tomatoes, tinned
80 ml Reduced-fat coconut milk, tinned (The reduced-fat tin. The full-fat one is more than double the calories for the same 80 ml.)
100 g Spinach
1 tbsp (15 g) Indian curry paste
5 g Rapeseed oil
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
A handful, torn Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Fry the sliced onion in the oil over a medium heat for eight minutes until soft and starting to brown.
2. Add the curry paste, garlic and ginger and stir for a minute until it smells toasted.
3. Tip in the tomatoes, half fill the tin with water, and simmer for ten minutes until thickened.
4. Stir in the coconut milk, then add the salmon in large chunks. Cook gently for five minutes without stirring much, or the fish breaks up.
5. Fold the spinach through until it wilts, about a minute, and finish with the coriander.

Contains fish.
Some jars contain mustard seed. Check the label.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/salmon-spinach-coconut-curry

AI-generated images illustrating the recipe.

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