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Salmon Coconut Curry

A delightful fusion dish that combines rich coconut milk and aromatic red curry paste with tender salmon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces salmon fillets
  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce or soy sauce/tamari for a vegetarian option
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 1 cup jasmine rice or other types of rice like brown rice or quinoa
  • to taste fresh cilantro for garnish

Method
 

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

Notes

Adjust the spice level by adding more or less red curry paste. You can add vegetables like bell peppers or spinach for added nutrition. Store leftovers in an airtight container in the refrigerator for up to 2 days.