<h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2 tsp canola oil or grapeseed oil</li>
                                            <li>2 tsp jarred minced ginger</li>
                                            <li>2 garlic cloves, minced</li>
                                            <li>1 tbsp jarred red curry paste</li>
                                            <li>2 cups low-sodium chicken broth</li>
                                            <li>1 14-oz can light coconut milk</li>
                                            <li>2 cups frozen chopped carrots</li>
                                            <li>1 cup frozen shelled edamame</li>
                                            <li>3 6-oz cans salmon, drained</li>
                                            <li>4 1-cup portions quick- or pre-cooked brown rice</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Heat oil in a large skillet over medium heat. Add ginger and garlic; cook 2 minutes, stirring often. </li>
                                    <li>Add curry paste; cook 30 seconds. </li>
                                    <li>Place broth, coconut milk, carrots, and edamame in pan; simmer 5 minutes.</li>
                                    <li>Stir in salmon and lime juice; cook 2 minutes. </li>
                                    <li>Prepare brown rice according to package directions. Serve curry over brown rice.</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

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