Servings: 4
Ingredients:
4 salmon fillets (about 6 oz each)
1 can (14 oz) coconut milk
1 cup jasmine rice
1 tbsp vegetable oil (or coconut oil)
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1-2 tbsp red curry paste (adjust for spice preference)
1 tbsp fish sauce (or soy sauce for a vegetarian option)
1 tbsp lime juice
1 tsp brown sugar (or coconut sugar)
1 cup baby spinach or fresh basil leaves
Salt and pepper, to taste
Fresh cilantro and lime wedges, for garnish
Instructions:
Cook the Jasmine Rice:
Cook Rice: Prepare the jasmine rice according to package instructions. Once cooked, keep warm and set aside.
Prepare the Coconut Curry Sauce:
Heat Oil: In a large skillet over medium heat, heat the vegetable oil.
Sauté Onion: Add the chopped onion and cook until softened, about 4-5 minutes.
Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add Curry Paste: Add the red curry paste, cooking for another minute to combine flavors.
Add Coconut Milk and Seasonings:
Pour in Coconut Milk: Stir in the coconut milk, fish sauce, lime juice, and brown sugar. Bring the mixture to a gentle simmer and cook for 3-5 minutes, allowing it to thicken slightly. Adjust seasoning with salt and pepper to taste.
Cook the Salmon:
Add Salmon Fillets: Season the salmon fillets with salt and pepper, then gently nestle them into the coconut curry sauce. Spoon some of the sauce over the salmon to coat.
Simmer: Cover the skillet and simmer for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Finish and Serve:
Add Spinach: Stir in the fresh spinach or basil and cook for an additional minute until wilted.
Serve: Serve the salmon over jasmine rice, garnished with fresh cilantro and lime wedges on the side.
Enjoy your Coconut Curry Salmon with Jasmine Rice—a creamy, fragrant, and comforting dish perfect for a satisfying meal!
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