Red Curry with Vegetables and Seared Salmon

Serves 4
Cook Time: 30 minutes

INGREDIENTS
Brown Rice
1 cup brown rice, rinsed
4 cups of water
Red Curry with Vegetables
1 tablespoon olive oil
1 small white onion, chopped
1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
3 cloves garlic, pressed or minced
1 red bell pepper, sliced into thin 2-inch long strips
1 eggplant, cut into cubes
3-4 carrots, cut into cubes (about 1 cup)
3 tablespoons Thai red curry paste
1 can (14 ounces) light coconut milk
½ cup water
1 ½ cups packed chopped spinach
1 ½ teaspoons brown sugar
1 tablespoon light soy sauce
2 fresh lime/lemon juice
1/2 teaspoon of salt
Grilled Salmon
4 servings of salmon (number of ounces is completely up to you)
1 tablespoon of olive oil
Olive oil cooking spray

STEPS
Rice:

1. Cooking the rice: Boil 4 cups of water. Add rinsed rice and cook on a gentle simmer for 30 minutes or until rice is the consistency of your liking. Remove from heat, drain the rice and return the rice to pot with cover to rest until ready to serve. 

Red Curry:

1. Warm a wok or skillet with deep sides over medium heat and add oil. Once hot and the oil moves around easily, add the onion and cook until onion has softened and is turning translucent, about 5 minutes.
2. Add the ginger and garlic and cook for another 30 seconds, stirring continuously.
3. Add the bell peppers, eggplant, and carrots. Cook for another 5 minutes, stirring occasionally.
4. Stir in the curry paste and cook for 2 minutes, stirring often.
5. Add the coconut milk, water, spinach and brown sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Cook until the veggies are softened to your liking (anywhere between 5 and 10 minutes), stirring occasionally.
6. Turn off the stove and add soy sauce, salt, and lime/lemon juice. To add some spice, mix in a pinch of red pepper flakes. Cover the work with its lid to keep warm until salmon is ready

Seared Salmon

1. Marinate pieces of salmon with just enough olive oil and a sprinkle of salt
2. Spray skillet with cooking spray and warm on medium-high heat
3. Add pieces of salmon to skillet with skin side on the bottom. Sear with the lid on for 10 minutes or until skin is perfectly crispy. Flip pieces of salmon to sear the other side with the lid on for another 5 minutes.
4. To serve, add rice and curry onto a plate or bowl and place piece of seared salmon on top