Go Back
–+ servings

Coconut Curry Salmon with Jasmine Rice

A comforting dish featuring salmon fillets simmered in a rich coconut curry sauce, served over fragrant jasmine rice.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Asian, Thai
Servings 4 servings
Calories 450 kcal

Ingredients
  

Main Ingredients

  • 4 pieces salmon fillets (about 6 oz each) Opt for fresh fillets from the local market.
  • 14 oz coconut milk Adds a creamy, luscious texture.
  • 1 cup jasmine rice A fragrant rice that pairs perfectly with the curry.
  • 1 tbsp vegetable oil (or coconut oil) Use coconut oil for an extra touch of flavor.
  • 1 small onion, finely chopped Brings sweetness to the dish.
  • 3 cloves garlic, minced Adds depth of flavor.
  • 1 tbsp fresh ginger, minced Brightens the dish.
  • 1-2 tbsp red curry paste Adjust based on desired spice level.
  • 1 tbsp fish sauce (or soy sauce for a vegetarian option) Adds umami flavor.
  • 1 tbsp lime juice Provides refreshing zing.
  • 1 tsp brown sugar (or coconut sugar) Balances the flavors.
  • 1 cup baby spinach or fresh basil leaves Adds color and nutrition.
  • Salt and pepper, to taste Essential for seasoning.
  • Fresh cilantro and lime wedges, for garnish Enhances visual appeal and flavor.

Instructions
 

Cooking the Rice

  • Cook the jasmine rice according to the package instructions, rinsing it under cold water first to remove excess starch.

Preparing the Sauce

  • In a large skillet over medium heat, warm your vegetable oil (or coconut oil).
  • Add the chopped onion and sauté for about 4-5 minutes, until soft and translucent.
  • Stir in the minced garlic and ginger, cooking for one more minute until fragrant.
  • Add the red curry paste and let it cook for another minute.
  • Pour in the coconut milk, fish sauce, lime juice, and brown sugar. Stir and bring to a gentle simmer for about 3-5 minutes.

Cooking the Salmon

  • Season the salmon fillets with salt and pepper.
  • Gently nestle the salmon fillets into the sauce, covering them with sauce if desired. Simmer for 8-10 minutes until cooked through.

Finishing Touches

  • Stir in the spinach or basil until wilted.
  • Serve the salmon over jasmine rice, garnishing with fresh cilantro and lime wedges.

Notes

To keep the salmon flaky, do not overcook it. Adjust spice level by altering the red curry paste amount. Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 14gSodium: 600mgFiber: 2gSugar: 5g
Keyword Coconut Curry Salmon, Comfort Food, Easy Dinner, Family Meal, Jasmine Rice
Tried this recipe?Let us know how it was!