Zingy Coconut Salmon Curry Recipe: Tropical Seafood Magic! - The Pass and Provisions

Ingredients

• 1.5 lbs (700g) salmon fillets, skin removed and cut into chunks
• 1 tbsp oil (coconut or vegetable)
• 1 can (14 oz/400 ml) coconut milk
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• ½ cup (120 ml) diced tomatoes (or 1 fresh tomato, chopped)
• ½ cup (120 ml) vegetable or fish broth
• 1 tbsp tomato paste
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp paprika
• ½ tsp garam masala
• ½ tsp salt (adjust to taste)
• ½ tsp red pepper flakes (optional, for heat)
• 1 tsp honey or maple syrup (optional, for slight sweetness)
• ½ cup (75g) frozen peas or spinach (optional, for extra veggies)
• Fresh cilantro, chopped (for garnish)