Ingredients:

  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp Thai green curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • Juice of 1 lime
  • 1 cup frozen peas
  • 1 bunch thin asparagus, trimmed and cut into 2-inch pieces
  • 2 cups baby spinach leaves
  • 1 medium carrot, thinly sliced into rounds
  • 1 lb salmon fillets, skin removed and cut into 1-inch cubes
  • 1/4 cup fresh cilantro, chopped
  • 1 sliced red chili

Instructions:

  1. Heat the coconut oil in a large non-stick skillet or wok over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Stir in the minced garlic, grated ginger, and curry paste. Cook for another 2 minutes, stirring constantly, until the paste smells fragrant and slightly darkens in color.
  3. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to incorporate the paste and bring to a gentle simmer for about 5 minutes, ensuring it does not reach a rolling boil.
  4. Gently fold in the sliced carrots and asparagus. Simmer for 3 minutes.
  5. Add the salmon cubes and frozen peas. Lower the heat to medium-low and poach the fish for 4–6 minutes, or until the salmon is opaque and flakes easily with a fork.
  6. Stir in the baby spinach and lime juice at the very last second until the leaves just wilt. Garnish with chopped cilantro and sliced red chili.