Coconut Salmon Curry

Ingredients

• 2 tbsp Mementa's Coconut Oil
• 2 cloves garlic, grated
• 1/2 small onion, finely chopped
• 1" piece ginger, peeled and finely chopped
• 1 tbsp chopped jalapeño or serrano chili (optional)
• 3 tbsp red curry paste
• 1 tbsp curry powder
• 1 can Mementa's Coconut Milk
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 (6 oz) salmon filets, skin removed
• Rice, fresh cilantro, and lime wedges for serving (optional)

Instructions

1. In a large sauté pan, warm the Mementa's Coconut Oil over medium-low heat. Add the onion, garlic, ginger, curry paste, and curry powder. Sauté gently for about 5 minutes, until the mixture becomes fragrant.

2. Whisk in the Mementa's Coconut Milk and bring the sauce to a gentle simmer.

3. Place the salmon filets in the pan, cover, and simmer on low heat for 10–15 minutes, or until the salmon is cooked through.

4. Turn off the heat and stir in the chopped jalapeño (if using), lime juice, and fish sauce.

5. Plate the salmon and sauce over a bed of rice. Garnish with fresh cilantro, lime wedges, and extra sliced chilis if desired.