2 tsp. vegetable oil
1 cup thinly sliced onions
2 tsp curry powder
1 cup light coconut milk
1 tbsp sugar
1 tbsp lime juice
1 tbsp bottled minced ginger
1 tsp fish sauce, or prefer oyster sauce
2 tsp minced garlic
1/2 tsp chili paste with garlic
8 oz. bottled clam juice
1 lb salmon fillet, skinned and cut into 3/4 inch cubes
6 cups trimmed spinach, cut into 1 inch pieces
Heat oil in a large nonstick skillet. Add onion and curry powder. Saute’ 4 minutes.
Add coconut milk and next seven ingredients (through clam juice). Bring to a boil, reduce heat, and simmer 3 minutes.
Add fish; cover and cook 4 minutes. Arrange spinach over fish; cover and cook 4 minutes or until fish is done and spinach is wilted.
Serve in bowls over rice.
Note:
Double recipe serves 6. This is a wonderful recipe and great for company. Serve salad rolls while soup is cooking.
Originally from Cooking Light magazine.