1 tbsp coconut oil
1 small onion, diced
2 cups small fingerling potatoes
1 tbsp thai red curry paste
1 tbsp grated ginger
4 garlic cloves, minced
1 can (14oz) coconut milk
2 cups veggie broth
2 tsp fish sauce
2 tsp honey
1 lb skinless salmon fillet, cut into 1 1/2 inch cubes
2 cups spinach
1/2 cup loosely cilantro leaves
Optional – Serve with lime wedges
Heat oil in medium-large saucepan and add onions to cook. About 3 minutes Stir in curry paste, ginger, garlic and cook for 1 minutes, stirring constantly.
Add coconut milk, broth, fish sauce and honey and bring to a boil. Add in fingerling potatoes while boiling.
Add salmon and greens. Reduce heat to low and simmer, covered, for 3-6 minutes (depending on Salmon thickness) and until greens are tender.
Dish into bowls, sprinkle with a generous helping of cilantro. Enjoy with a hunk of homemade bread.