Coconut Curry Salmon with Jasmine Rice πŸ₯₯🐟 Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes...

Coconut Curry Salmon with Jasmine Rice πŸ₯₯🐟 Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes...

Coconut Curry Salmon with Jasmine Rice πŸ₯₯🐟
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Coconut Curry Salmon
4 salmon fillets (about 6 oz each)
2 tablespoons coconut oil (or vegetable oil)
4 cloves garlic, minced
1 inch ginger, grated
2 tablespoons red curry paste (adjust to taste)
1 can (14 oz) coconut milk
2 tablespoons fish sauce (or soy sauce for a vegetarian option)
1 tablespoon brown sugar
Juice of 1 lime
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
For the Jasmine Rice
2 cups jasmine rice
4 cups water
1/2 teaspoon salt
Instructions
Cook the Jasmine Rice
Rinse Rice: Rinse the jasmine rice under cold water until the water runs clear.
Cook Rice: In a pot, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Prepare the Coconut Curry Salmon
SautΓ© Aromatics: In a large skillet, heat coconut oil over medium heat. Add minced garlic and grated ginger, sautΓ©ing for about 1-2 minutes until fragrant.
Add Curry Paste: Stir in the red curry paste and cook for another minute.
Add Coconut Milk: Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir well and bring to a gentle simmer.
Cook the Salmon
Add Salmon: Season the salmon fillets with salt and pepper. Gently place them in the skillet, skin-side down. Cover and cook for about 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve
Plate the Dish: Serve the coconut curry salmon over jasmine rice, garnished with fresh cilantro.
Tips and Variations
Add Vegetables: Include spinach, bell peppers, or snap peas for added nutrition.
Adjust Spice Level: Modify the amount of red curry paste to suit your heat preference.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Curry Salmon with Jasmine Rice – a delicious and aromatic meal!

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Posted
2025-03-27T03:09:03+00:00

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