Coconut And Spinach Salmon Curry Recipe | Salmon Recipes | Tesco Real Food

Ingredients

• 300g basmati rice
• 1½ tbsp vegetable oil
• 3cm piece ginger (about 20g), grated
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and finely chopped
• ½ tsp turmeric
• 2 tsp medium curry powder
• 2 tbsp tomato purée
• 400g tin coconut milk
• 220g baby spinach
• 250g leftover cooked salmon, skinless and flaked into large chunks
• 2 limes, 1 juiced and 1 cut into wedges
• 15g fresh coriander, leaves picked