Salmon Coconut Curry with Spinach, Tomatoes, Cilantro & Rice

Directions

1. Rinse the jasmine rice under cold water using a strainer, then transfer to a small saucepan. Add water and bring to a boil over high heat.
2. Once boiling, stir, cover, and reduce the heat to low. Let the rice simmer until the liquid is absorbed, about 15–18 minutes. Remove from heat and keep covered for 5 minutes.
3. While the rice cooks, wash and dry the produce; roughly chop the spinach and halve the grape tomatoes.
4. Stem-and-separate the cilantro leaves from the stems, mince the leaves, and place them in a bowl. Reserve a small handful for garnish.
5. Mince the ginger and garlic and add both to the cilantro in the bowl.
6. If the salmon has skin, remove it by sliding the knife between flesh and skin to separate, then cut the salmon into 1-inch pieces and season with salt and pepper.
7. Preheat a nonstick skillet over medium heat and add a drizzle of oil to coat the bottom.
8. Add the minced ginger, garlic, cilantro, curry powder, and turmeric to the skillet and cook, stirring constantly, about 1 minute until fragrant. Pour in coconut milk, broth, chili-garlic sauce, fish sauce, sugar, salt, and pepper; stir to combine.
9. Juice the lime into the skillet, then add the salmon pieces and stir to coat in the curry. Bring to a simmer, reduce heat to low, and cook about 7–8 minutes until the salmon is cooked through and flaky.
10. Meanwhile, in a clean cutting board, rough-chop the spinach and halve the tomatoes; place them in a bowl. Add them to the curry in handfuls, letting each addition wilt before adding more, about 3 minutes total.
11. To serve, spoon the rice into bowls, top with the salmon curry, and sprinkle with the reserved cilantro.