Thai Curry Salmon with Coconut Rice
Aromatic Thai Red Curry Salmon with Creamy Coconut Jasmine Rice
Ingredients:
4 salmon fillets (6 oz each)
2 tablespoons coconut oil, divided
3 tablespoons Thai red curry paste
1 can (14 oz) coconut milk, divided
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, thinly sliced
1 zucchini, cut into half-moons
1 cup snap peas, ends trimmed
1 tablespoon lime juice
2 cups jasmine rice
2½ cups water
Fresh cilantro leaves, for garnish
Thai basil leaves, for garnish
2 green onions, thinly sliced
1 lime, cut into wedges
Directions:
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rice, 1 cup of coconut milk, and 1½ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
While the rice cooks, pat the salmon fillets dry with paper towels and season with salt and pepper.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2 minutes. Remove salmon from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the red curry paste and cook for 1 minute until fragrant, stirring constantly.
Pour in the remaining coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
Add the bell pepper, zucchini, and snap peas to the curry sauce. Cook for 3-4 minutes until vegetables are tender-crisp.
Return the salmon to the skillet, nestling it into the sauce. Simmer for 2-3 minutes until the salmon is cooked through and flakes easily with a fork.
Stir in the lime juice and remove from heat.
Fluff the coconut rice with a fork and divide among serving plates.
Top with the salmon fillets and vegetable curry sauce.
Garnish with cilantro, Thai basil, green onions, and lime wedges.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 585 kcal | Servings: 4 servings