Print

Coconut Curry Salmon with Jasmine Rice Recipe

Coconut Curry Salmon with Jasmine Rice Recipe
Print Recipe

★★★★★

4.9 from 6 reviews

A vibrant and comforting Coconut Curry Salmon served over fluffy Jasmine Rice. This dish combines tender salmon fillets simmered in a rich, aromatic coconut curry sauce with fragrant jasmine rice, making it a perfect weeknight dinner or special occasion meal that is both flavorful and easy to prepare.

Ingredients

Scale

For the Salmon and Curry:

  • 2–4 salmon fillets (6 oz / 170 g each)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 tablespoons red or yellow curry paste (adjust to taste)
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar (optional)
  • Salt and black pepper, to taste
  • Fresh cilantro, for garnish

For the Jasmine Rice:

  • 1 cup jasmine rice
  • 2 cups water
  • Pinch of salt

Instructions

  1. Cook the Jasmine Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a pot, bring 2 cups of water to a boil with a pinch of salt. Add the rinsed rice, reduce heat to low, cover the pot, and simmer for 15 minutes until the water is absorbed. Remove from heat and let the rice sit covered for 5 minutes to finish steaming. Fluff with a fork before serving.
  2. Prepare the Curry Sauce: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the finely chopped onion, minced garlic, and grated ginger for 2 to 3 minutes until fragrant and soft. Stir in 1–2 tablespoons of curry paste and cook for 1 minute to release its flavors. Pour in the canned coconut milk and bring the mixture to a gentle simmer. Add 1 tablespoon of fish sauce or soy sauce, 1 tablespoon of lime juice, and optionally 1 teaspoon of sugar. Season with salt and black pepper to taste, and stir well.
  3. Cook the Salmon: Season the salmon fillets with salt and black pepper on both sides. Gently place the salmon fillets into the simmering curry sauce, spooning some sauce over the fish. Simmer for 6 to 8 minutes, or until the salmon is cooked through and easily flakes with a fork. Be careful not to overcook the salmon to maintain its moist texture.
  4. Serve: Divide the cooked jasmine rice among serving bowls or plates. Spoon the coconut curry salmon and sauce over the rice. Garnish with fresh cilantro leaves and lime wedges for an extra burst of freshness. Serve immediately and enjoy your flavorful meal.

Notes

  • You can adjust the amount of curry paste according to your spice preference.
  • For a vegetarian version, substitute salmon with firm tofu and fish sauce with soy sauce or tamari.
  • Make sure not to overcook the salmon to keep it tender and moist.
  • Leftover curry tastes great reheated, and flavors deepen after resting.
  • Use fresh lime juice rather than bottled for the best flavor.

Nutrition

Keywords: coconut curry salmon, jasmine rice, Thai salmon recipe, easy salmon curry, seafood curry, healthy dinner, coconut milk fish curry

Find it online: https://maicook.com/coconut-curry-salmon-with-jasmine-rice-recipe-2/