Sort ingredients
biggcooks
QR Code
Listen
Pdf
Rinse the rice well and tip into a saucepan with 600ml water and a pinch of salt. Bring to a boil over a high heat, then turn the heat to low, cover and cook for 10-12 mins until the rice is cooked through and all the water has been absorbed.
Heat the oil in a deep frying pan over a medium heat, then add the ginger, garlic and chilli and fry for 2-3 mins until fragrant. Stir in the turmeric and curry powder, then add the purée and coconut milk and bring to a simmer. Simmer uncovered for 5-8 mins until thickened slightly, stirring occasionally.
Fold the spinach into the coconut curry and cook for 1-2 mins until wilted. Stir in the salmon and lime juice and cook for 2-3 mins until the salmon is piping hot. Serve scattered with the coriander, some lime wedges for squeezing over, and the steamed basmati rice.