Coconut Curry Salmon with Jasmine Rice 🥥🐟
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 vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 inch fresh ginger, grated
2 tablespoons red curry paste (adjust to taste)
1 can (14 oz) coconut milk
1 tablespoon fish sauce (or soy sauce for vegetarian option)
1 tablespoon brown sugar
1 cup bell peppers, sliced
1 cup spinach or kale
Salt and pepper, to taste
Fresh cilantro, for garnish
For the Jasmine Rice
1 cup jasmine rice
2 cups water
Pinch of salt
Instructions
Prepare the Jasmine Rice
Rinse Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
Cook Rice: In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.
Cook the Coconut Curry Salmon
Heat Oil: In a large skillet, heat vegetable oil over medium heat.
Sauté Aromatics: Add chopped onion and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another minute.
Add Curry Paste: Stir in the red curry paste and cook for about 1-2 minutes until fragrant.
Add Coconut Milk: Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer.
Cook Salmon: Gently place the salmon fillets into the sauce. Add sliced bell peppers and spinach. Cover and simmer for about 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve
Plate the Dish: Serve the coconut curry salmon over a bed of jasmine rice.
Garnish: Top with fresh cilantro before serving.
Tips and Variations
Add Heat: For extra spice, include sliced chili peppers or a dash of cayenne.
Vegetable Variations: Feel free to add other vegetables like zucchini or snap peas for added nutrition.
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!