Prepare your ingredients by chopping the bell peppers into bite-sized pieces.

In a large skillet over medium heat, sauté minced garlic and grated ginger in oil until fragrant (about 2 minutes).

Add the chopped bell peppers and sauté for an additional 3 minutes until slightly softened.

Stir in the coconut milk and curry paste; bring the mixture to a gentle simmer.

Carefully add the salmon fillets to the sauce, cover, and cook for about 6–8 minutes until opaque and flaky.

Stir in fresh spinach until wilted; remove from heat and garnish with chopped cilantro before serving.