Description
This Coconut Curry Salmon with Jasmine Rice is a quick and delicious weeknight dinner that’s bursting with flavor. Tender salmon fillets are simmered in a creamy coconut curry sauce, served over fluffy jasmine rice for a perfect balance of spice and comfort.
Ingredients
Scale
- 4 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- 2 tablespoons red curry paste
- 1 can (14-ounce) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup jasmine rice
- 2 cups water
- 1 lime, juiced
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
- Start by cooking the jasmine rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes or until water is absorbed. Fluff with a fork and set aside.
- While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Sear the salmon for 3-4 minutes per side until golden. Remove from the skillet and set aside.
- In the same skillet, add the curry paste and cook for 1 minute until fragrant. Stir in the coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook for 2-3 minutes to thicken slightly.
- Return the salmon to the skillet, spooning the sauce over the top. Cover and simmer for 5-7 minutes until salmon is cooked through and flakes easily with a fork.
- Stir in the lime juice. Serve the salmon and sauce over the jasmine rice, garnished with fresh cilantro.
Notes
For a spicier version, add Thai chiles. Adjust the curry paste amount to your preferred heat level. This dish pairs well with steamed broccoli or a side salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Thai-inspired
Nutrition
- Calories: 550
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 35g