Kale and Salmon Coconut Curry

Prep: 15 mins

Cook: 30 mins

Difficulty: Easy

Servings: 4 Servings

Curry is often my answer to the ever-present question, “What am I going to make for dinner?” And, when it’s Passover, my family always has curry at some point, as it’s so easy to make a curry that adheres to the restrictions. Because of these reasons, I try to keep my pantry consistently stocked with cans of coconut milk (I’m partial to the brand Chaokoh), along with a variety of curry powders and pastes. If I do that, I’m never more than a half hour away from getting a satisfyingly creamy curry on the table, no matter what proteins or vegetables I have in the fridge.

Ingredients

12 ounces curly kale (1 large or 1 1/2 medium bunches)
1 (2-inch) piece ginger
2 cloves garlic
1 tablespoon vegetable oil
1/4 cup Thai yellow curry paste (not sauce), such as Maesri
1 tablespoon curry powder
2 (about 13-ounce) cans coconut milk
12 ounces salmon fillets, thawed if frozen
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
Chopped fresh cilantro
Cooked quinoa or rice
Lime wedges

Instructions

Pick the leaves from 12 ounces curly kale and tear into bite-sized pieces. Cut the stems crosswise into 1/2-inch pieces. Peel and mince 1 (2-inch) knob ginger (about 1/4 cup) and 2 garlic cloves.
Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the ginger and garlic and cook until fragrant but not browned, about 1 minute. Add 1/4 cup yellow curry paste and 1 tablespoon curry powder, and cook until fragrant, about 1 minute.
Add the kale and 2 (about 13-ounce) cans coconut milk. Reduce the heat to medium-low, stir well to combine, and bring to a simmer. Simmer, stirring occasionally, until the kale stems are tender and the leaves are darkened in color, and the sauce is thickened, about 20 minutes. Meanwhile, remove and discard the skin from 12 ounces salmon fillets. Cut into 1-inch pieces and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Add the salmon to the pot and stir to combine. Simmer until salmon is just cooked through and flakes easily, 6 to 8 minutes. Taste and season with more kosher salt and black pepper as needed. Serve garnished with chopped cilantro over quinoa or rice with lime wedges.