Preparation:

Step 1: Prepare the Salmon

Season the salmon fillets with salt and black pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Place the salmon fillets in the skillet and sear them for about 3-4 minutes on each side until they develop a golden crust and are cooked through. Remove the salmon from the skillet and set it aside.

Step 2: Sauté the Vegetables

In the same skillet, add 1 tablespoon of olive oil. Toss in the sliced red bell pepper and sauté for 2-3 minutes until it becomes slightly tender.

Step 3: Add Aromatics and Curry Paste

Add the minced garlic and red curry paste to the skillet, stirring continuously for about 1 minute until fragrant. This step helps release the essential oils from the spices, making the dish more flavorful.

Step 4: Prepare the Curry Sauce

Pour in the coconut milk, vegetable broth, and soy sauce, stirring to combine. Squeeze in the juice of one lime and mix well. Allow the sauce to simmer for 5 minutes, ensuring that the flavors meld together.

Step 5: Add Spinach and Simmer

Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. The spinach will shrink significantly and absorb the delicious curry flavors.

Step 6: Return the Salmon

Carefully return the cooked salmon fillets to the skillet. Spoon the curry sauce over the salmon to coat it well. Let it simmer for another 2 minutes to heat through and absorb the sauce’s flavors.

Step 7: Serve and Garnish

Serve the Thai Coconut Salmon Curry over a bed of fluffy jasmine rice. Garnish with freshly chopped cilantro for a burst of freshness.