Ingredients:

  • 1 tbsp coconut oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp Thai red curry paste
  • 2 medium Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 2 medium carrots, diced
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups low-sodium vegetable broth
  • 1 lb salmon fillet, skinless, cut into 1-inch cubes
  • 1 tbsp fish sauce
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced

Instructions:

  1. Heat coconut oil in a large pot over medium heat. Add the onion and carrots, sautéing until the onions are translucent.
  2. Stir in the garlic, ginger, and red curry paste, cooking for 2 minutes until the paste becomes fragrant and deep mahogany in color.
  3. Pour in the cubed potatoes, coconut milk, and broth. Bring to a gentle boil, then reduce heat to low and simmer for 12-15 minutes until potatoes are fork-tender.
  4. To thicken the broth, remove 3-4 potato cubes, mash them into a paste with a fork, and stir them back into the pot.
  5. Stir in the fish sauce and lime juice. Gently fold in the salmon cubes.
  6. Simmer for 3-5 minutes without stirring aggressively, until the salmon is opaque and flakes easily. Remove from heat immediately.
  7. Garnish with chopped cilantro and sliced green onions before serving.