About once a week I scan the refrigerator for a creative outlet.

I like to cook, and I often don’t follow any recipes.

Finding odds and ends that need to be used up is a fun activity for me. It must be like an artist with a canvas and all the paint. Or a potter with a new block of clay.

All the possibilities lay in front of them.

This curry can be that for you, too!

I pretty much grabbed whatever vegetables I had, thawed the salmon, mixed some curry paste (leftover) with coconut milk… and voila, a dish that’s actually worth sharing with your friends!

You can completely omit the salmon, or substitute with another protein.

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Salmon Curry with Summer Vegetables 

Ingredients:

• ½ cup leeks, diced into 1-inch discs
• 1 cup salmon, diced
• 2 cups or so vegetables like zucchini, eggplant, peppers, squashes
• 1 tablespoon curry paste (like Thai green curry)
• 1 can coconut milk
• 1 tablespoon olive oil
• Soy sauce/ fish sauce
• Salt and pepper 
• Basil / cilantro (optional)

Instructions:

• Sauté leeks with oil, salt, pepper until soft
• Add the rest of vegetables – sauté for a few minutes
• Add salmon, curry, coconut milk
• Add soy sauce or fish sauce to taste
• Simmer at least 30 minutes
• Garnish with basil and or cilantro. Serve hot over rice

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