Coconut Curry Salmon with Jasmine Rice 🥥🐟🍚
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Salmon
4 salmon fillets (6 oz each)
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
Juice of 1 lime
1 tablespoon vegetable oil
Salt and pepper to taste
Fresh basil or cilantro (for garnish)
For the Jasmine Rice
2 cups jasmine rice
4 cups water
1/2 teaspoon salt
Instructions
Prepare the Jasmine Rice
Cook Rice: In a medium saucepan, combine jasmine 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 the water is absorbed. Fluff with a fork and set aside.
Cook the Salmon
Sear Salmon: In a large skillet, heat vegetable oil over medium-high heat. Season the salmon fillets with salt and pepper. Add the salmon to the skillet, skin-side down, and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 2-3 minutes.
Make Coconut Curry Sauce: In the same skillet, add coconut milk, red curry paste, fish sauce, brown sugar, and lime juice. Stir to combine and bring to a simmer.
Simmer Salmon: Return the salmon to the skillet, spooning the sauce over the top. Simmer for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
Serve
Plate: Serve the coconut curry salmon over a bed of jasmine rice, garnished with fresh basil or cilantro.
Tips and Variations
Add Veggies: Include vegetables such as bell peppers, snap peas, or spinach in the curry for added nutrition.
Spice it Up: Adjust the amount of red curry paste to your spice 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!