Thai Coconut Curry Salmon & Greens

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=424344

Yield

4 servings (serving size: 1 cup)

Ingredients

• 2 teaspoons vegetable oil
• 1 cup thinly sliced onion
• 2 teaspoons curry powder
• 1 cup light coconut milk
• 2 tablespoons sugar
• 1 tablespoon lime juice
• 1 tablespoon bottled minced ginger
• 1 tablespoon fish sauce
• 2 teaspoons bottled minced garlic
• 1/2 teaspoon chile paste with garlic
• 1 (8-ounce) bottle clam juice
• 1 (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes
• 6 cups trimmed watercress (about 2 bunches)

Preparation

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and curry powder; sauté 4 minutes. Add coconut milk and the next 7 ingredients (coconut milk through clam juice). Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Arrange watercress evenly over fish; cover and cook 4 minutes or until fish flakes easily with a fork.