Coconut Curry Salmon with Jasmine Rice 🥥🐟🍚
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Coconut Curry Salmon:
4 salmon fillets (about 6 oz each)
1 tablespoon vegetable oil or coconut oil
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, minced
1-2 green chilies, sliced (adjust for spice level)
1 tablespoon red curry paste (or more, to taste)
1 can (14 oz) coconut milk
1 tablespoon fish sauce (optional)
1 tablespoon lime juice
1 teaspoon brown sugar
Salt and pepper, to taste
Fresh cilantro, for garnish
For the Jasmine Rice:
1.5 cups jasmine rice
3 cups water
1 teaspoon salt
1 tablespoon lime juice (optional)
Lime wedges, for serving
Instructions:
1. Prepare the Rice:
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Drain well.
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in lime juice if using.
2. Make the Coconut Curry Sauce:
In a large skillet, heat the vegetable or coconut oil over medium heat.
Add the chopped onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic, ginger, and sliced green chilies. Cook for another 1-2 minutes until fragrant.
3. Add Curry Paste:
Add the red curry paste to the skillet and stir for about 1-2 minutes, allowing it to cook and release its flavors.
4. Pour in Coconut Milk:
Slowly pour in the coconut milk while stirring to combine with the onion mixture. Bring to a gentle simmer.
5. Cook the Salmon:
Gently add the salmon fillets to the skillet, skin-side down if applicable. Spoon some of the sauce over the top.
Cover the skillet and let it simmer for about 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. Season with fish sauce (if using), lime juice, brown sugar, and salt and pepper to taste.
6. Serve:
Serve the coconut curry salmon over jasmine rice.
Garnish with fresh cilantro and serve with lime wedges on the side.
Tips:
Adjust Spice Level: Modify the number of green chilies and the amount of curry paste to suit your taste.
Vegetable Additions: Add vegetables like bell peppers, snap peas, or spinach for extra nutrition and color.
Salmon Substitutes: This recipe can also work well with other fish like trout or tilapia.
Enjoy your Coconut Curry Salmon with Jasmine Rice—a vibrant, flavorful dish that will make any meal feel special!