Ingredients

• 1.5 pound salmon fillet, cut into 2-inch chunks
• 3 tablespoon coconut oil
• 1 onion, finely diced
• 4 garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 0.5 teaspoon red chili powder
• 14 ounce diced tomatoes
• 13.5 ounce coconut milk
• 1 cup chicken broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped
• 1 lime, juiced

Steps

1. Cut salmon fillet into 2-inch chunks and place on a clean plate. Set aside.
2. Dice the onion into small, uniform pieces. Mince the garlic cloves and fresh ginger. Set aside.
3. Heat coconut oil in a large heavy-bottomed skillet or Dutch oven over medium heat until shimmering.
4. Add diced onion to the hot oil and cook, stirring occasionally, until softened and golden.
5. Add minced garlic and ginger, stirring constantly to prevent burning.
6. Add ground cumin, ground coriander, ground turmeric, and red chili powder. Stir continuously to toast the spices.
7. Pour in the diced tomatoes with their juice and stir well to combine with the spiced onion mixture.
8. Add coconut milk and chicken or vegetable broth, stirring until the sauce is well mixed. Season with salt and black pepper.
9. Bring the curry sauce to a gentle simmer over medium heat, stirring occasionally.
10. Gently add salmon chunks to the simmering curry sauce. Stir carefully to coat with sauce without breaking the fish.
11. Reduce heat to medium-low and simmer gently until salmon is cooked through and flakes easily with a fork.
12. Squeeze fresh lime juice into the curry and stir to combine. Taste and adjust salt and pepper as needed.
13. Transfer curry to serving bowls or a large serving dish. Garnish with freshly chopped cilantro and serve hot.

Nutrition