Thai coconut-curried salmon with greens from Cooking Light Annual Recipes 2002 by Cooking Light Magazine

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Notes about this recipe

  • ashallen on September 24, 2019

    This recipe has a good, basic curry base that provides a lot of flexibility. I've made the recipe as written but have also substituted shrimp or other kinds of fish for the salmon and spinach, Swiss chard, or bok choy for the watercress and chicken stock for the clam juice. Easy to pull together, too.

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