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Coconut Curry Salmon with Jasmine Rice Recipe

Coconut Curry Salmon with Jasmine Rice Recipe
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★★★★★

4.7 from 24 reviews

This Coconut Curry Salmon with Jasmine Rice recipe offers a flavorful and aromatic meal featuring tender salmon simmered in a rich coconut curry sauce, served alongside fluffy jasmine rice. Perfect for a comforting weeknight dinner, it combines creamy coconut milk, fragrant curry paste, and fresh lime juice for a vibrant dish packed with savory and tangy notes.

Ingredients

Scale

For the Salmon

  • 1 lb (450g) salmon fillets
  • 1/2 cup coconut milk
  • 1–2 tablespoons red or yellow curry paste (adjust to taste)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon lime juice
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped, for garnish

For the Jasmine Rice

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

Instructions

  1. Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low and cover the pot tightly. Let it simmer gently for 15 minutes without lifting the lid. After cooking, remove from heat and let the rice sit covered for 5 minutes. Fluff the rice with a fork before serving to separate the grains.
  2. Prepare the Coconut Curry Sauce: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and grated ginger, sautéing for 30 to 45 seconds until fragrant but not browned. Stir in 1 to 2 tablespoons of red or yellow curry paste, cooking for about 1 minute to release the flavors. Pour in 1/2 cup of coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld together.
  3. Cook the Salmon: Season the salmon fillets lightly with salt and black pepper on both sides. Carefully add the salmon to the skillet with the simmering coconut curry sauce. Spoon some sauce over the top of the fillets and cover the skillet. Let it simmer gently for 8 to 10 minutes, or until the salmon is cooked through and flakes easily with a fork. Stir in 1 tablespoon of lime juice at the end to add a fresh, tangy brightness to the sauce.
  4. Serve: Plate the fluffy jasmine rice and top with the coconut curry salmon fillets. Spoon additional sauce from the skillet over the salmon and rice. Garnish with freshly chopped cilantro to add a vibrant, herbal note and an attractive finish to the dish.

Notes

  • Adjust the amount of curry paste according to your spice preference, starting with less and adding more if desired.
  • Use fresh lime juice for the best flavor; bottled lime juice may alter the taste slightly.
  • Make sure not to overcook the salmon to keep it moist and flaky.
  • You can substitute jasmine rice with basmati rice or brown rice for a different texture and flavor.
  • This recipe can easily be doubled or tripled for more servings.

Nutrition

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

Find it online: https://maicook.com/coconut-curry-salmon-with-jasmine-rice-recipe-3/