To the same, now empty, skillet, add coconut milk, red curry paste, fish sauce, honey, and lemon juice. Cook, constantly stirring, on medium heat, for about 5 minutes until all the ingredients blend and the coconut milk sauce has an even consistency.
Add fresh spinach and continue cooking, stirring, until it wilts completely.
Add sliced bananas and cooked sliced bell peppers. Stir to combine.
Assembly
Return the cooked salmon to the skillet with the red curry coconut milk sauce and reheat.
When serving, garnish with fresh lemon slices and chopped parsley.
Notes
Full-fat, unsweetened coconut milk is what I used. It provides creaminess and richness to the salmon curry.
Light, unsweetened coconut milk will work great, too, because the coconut milk sauce will thicken regardless (thanks to the sliced bananas).
What to serve with it?
Rice. White rice (basmati or jasmine), brown rice, or quinoa.
Noodles. You can also serve it with ramen noodles or rice noodles.
Nutrition
Calories: 733kcal | Carbohydrates: 31g | Protein: 43g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Cholesterol: 106mg | Sodium: 629mg | Potassium: 1758mg | Fiber: 6g | Sugar: 19g | Vitamin A: 5910IU | Vitamin C: 75mg | Calcium: 94mg | Iron: 5mg
