Kale and Salmon Coconut Curry

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.

This one combines salmon and tender, slow-cooked kale in a ginger and turmeric-spiked coconut curry sauce. Served on its own or with rice or quinoa, it works equally well as a quick working lunch or as a relaxed, comforting dinner.

This wholesome curry comes together in just 30 minutes. I start by prepping my ingredients — kale, ginger, and garlic. I sauté the ginger and garlic until fragrant, then add curry paste, curry powder, kale, and coconut milk. While that simmers, I cut the salmon into bite-size pieces and toss those in — they’ll absorb all that rich flavor as it cooks. 

Although it’s not traditional, I like to amp up the curry flavor by combining a tablespoon of curry powder with one-quarter cup of my favorite yellow (karee) curry paste, which is loaded with aromatics like lemongrass, makrut lime, dried red chile, shallots, and garlic. The curry paste packs a bit of heat, but the coconut milk helps soften it enough so that even my kids can enjoy it. Plus, I find that combining the curry paste and the powder delivers an even fuller flavor. I serve the curry over quinoa or rice with chopped fresh cilantro and lime wedges — two must-haves that add a layer of herbaceous brightness to the dish.