Thai Red Curry Salmon Stew

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Washington Post


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1/2 cup low-fat coconut milk

1/2 teaspoon Thai red curry paste

Finely grated zest and freshly squeezed juice of 1 or 2 limes (2 teaspoons zest, 2 tablespoons juice)

1/2 teaspoon fish sauce

1 teaspoon dark brown sugar

One 4-ounce skinless salmon fillet, preferably center-cut, cut into 1-inch cubes

1/2 cup Smoky Roasted Vegetables (see related recipe)

1/2 cup lightly packed baby spinach, cut into thin slices

1/4 cup lightly packed basil leaves, rolled tightly and cut into thin slices (chiffonade)

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