Salmon Coconut Curry

Salmon Coconut Curry is a delightful fusion dish that combines the rich flavors of coconut milk and aromatic red curry paste with tender, flaky salmon.

This recipe is not only quick and easy to prepare, but it also transports your taste buds to a tropical paradise with every bite!

Why Make This Recipe

This recipe is perfect for busy weeknights or when you want to impress guests with minimal effort. The combination of salmon and coconut milk creates a creamy, savory sauce that pairs wonderfully with jasmine rice. Plus, it’s a healthy meal option packed with protein and beneficial fats.

How To Make Salmon Coconut Curry

Ingredients:

• 2 salmon fillets
• 1 can coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 tablespoon lime juice
• 1 cup jasmine rice
• Fresh cilantro for garnish

3-Step Directions:

1. Cook the Rice & Salmon: Prepare jasmine rice according to package directions. In a pan, heat a little oil and sear salmon fillets on both sides until fully cooked. Remove and set aside.
2. Make the Curry Sauce: In the same pan, cook red curry paste for 1 minute. Stir in coconut milk, fish sauce, sugar, and lime juice until smooth and heated through.
3. Combine & Serve: Return the salmon to the pan and let it simmer for a few minutes in the sauce. Serve over jasmine rice, topped with fresh cilantro for garnish.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of 30 minutes. It serves 4 people, and each serving has about 350 calories, with around 25 grams of protein and 22 grams of fat.

How To Serve Salmon Coconut Curry

Serve this delicious salmon coconut curry over a bed of fluffy jasmine rice, allowing the curry sauce to soak into the rice. Garnish with fresh cilantro for a pop of color and added freshness.

How To Store Salmon Coconut Curry

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm it gently on the stove or in the microwave until heated through.

Tips To Make Salmon Coconut Curry

• Adjust the spice level by adding more or less red curry paste according to your taste preference.
• Feel free to add vegetables like bell peppers, spinach, or snap peas for added nutrition and color.
• For a thicker sauce, let it simmer for a bit longer after adding the coconut milk.

Health And Benefits Of This Recipe

This recipe is a fantastic source of lean protein from the salmon, which is rich in omega-3 fatty acids beneficial for heart health. The coconut milk provides healthy fats and contributes to a creamy texture, while the curry paste adds antioxidants. Each serving is balanced and packed with flavors, making it a nutritious choice for any meal.

Variation (If Any)

You can easily switch out the salmon for other proteins like chicken, shrimp, or tofu for a vegetarian option. You can also try different types of rice, such as brown rice or quinoa, for a healthier grain alternative.

FAQs

1. Can I use frozen salmon?
   Yes, you can use frozen salmon. Just ensure it is fully thawed before cooking.

   
   

2. What can I substitute for fish sauce?
   You can substitute with soy sauce or tamari for a vegetarian option.

   
   

3. How spicy is this recipe?
   The spice level depends on the amount of red curry paste you use. Start with the recommended amount and adjust to your taste.

   
   

4. Can I make the curry ahead of time?
   Yes, you can prepare the curry in advance. Just add the salmon fresh before serving to avoid it overcooking.

   
   

5. What other vegetables can I add?
   You can add bell peppers, zucchini, spinach, or bamboo shoots for added texture and nutrients.

   
   

6. Can I use light coconut milk?
   Yes, you can use light coconut milk for a lower calorie option, but it will be less creamy.

   
   

7. Is this recipe gluten-free?
   Yes, as long as you use a gluten-free fish sauce, this recipe can be made gluten-free.