An easy Mark Bittman recipe that hit the spot. Saute onion and garlic. Add one tablespoon red curry. Stir. Add a can of coconut milk, fresh ginger, diced sweet potato, the juice of a lime and a dash of fish sauce. Boil until potatoes are cooked. Add cubed salmon. Garnish with cilantro. I'm not sure this one even needed the salmon. It had such strong flavors already, I think I'd have been just as happy to substitute tofu so that beautiful sauce could take center stage. Of course, I love salmon, and the color was gorgeous.
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