Description
A flavorful and creamy coconut curry salmon dish served over fluffy jasmine rice, perfect for a cozy dinner.
Ingredients
Scale
- 4 salmon fillets
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish or vegetable broth
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro, for garnish
- For Jasmine Rice:
- 1 cup jasmine rice
- 2 cups water
- 1/2 teaspoon salt
Instructions
- In a large skillet, heat a bit of oil over medium heat. Add the red curry paste and cook for 1 minute until fragrant.
- Stir in the coconut milk, broth, ginger, garlic, soy sauce, brown sugar, and lime juice. Bring to a simmer and cook for 5 minutes.
- Add the salmon fillets to the curry sauce, skin-side up. Cover and cook for 8-10 minutes, or until salmon is cooked through.
- While the salmon cooks, prepare the jasmine rice: Rinse the rice, then combine with water and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.
- Serve the salmon over the jasmine rice, garnished with fresh cilantro.
Notes
Adjust curry paste for desired spice level. Fresh ginger and garlic enhance flavor.
Nutrition
- Calories: 520
- Sugar: 10g
- Fat: 30g
- Carbohydrates: 35g
- Protein: 35g