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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 19 reviews

A flavorful and creamy Coconut Curry Salmon served with fragrant jasmine rice. This dish combines tender salmon fillets simmered in a rich coconut milk and red curry sauce, enhanced with fresh ginger, garlic, and a hint of lime, offering a perfect balance of spicy, sweet, and tangy flavors ideal for a comforting weeknight dinner.

Ingredients

Scale

For the Salmon and Curry Sauce:

  • 4 salmon fillets (6 oz / 170 g each)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1–2 tbsp red curry paste (adjust to spice preference)
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 tbsp fish sauce or soy sauce
  • 1 tsp brown sugar or honey
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Fresh cilantro, chopped, for garnish

For the Rice:

  • 2 cups jasmine rice
  • 4 cups water or broth
  • 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 pot, combine the rinsed rice, water or broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes until the rice is tender and has absorbed all the liquid. Remove from heat and fluff the rice with a fork.
  2. Prepare the curry sauce: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion, minced garlic, and grated fresh ginger, cooking for 2 to 3 minutes until they become fragrant and softened. Stir in the red curry paste and cook for an additional minute to release its aroma and blend the flavors.
  3. Add coconut milk and seasonings: Pour the coconut milk into the skillet along with the fish sauce (or soy sauce) and brown sugar (or honey). Stir well and allow the mixture to simmer gently for 3 to 4 minutes until it thickens slightly. Season with salt and pepper to taste, adjusting the spice level if desired.
  4. Cook the salmon: Place the salmon fillets gently into the simmering curry sauce, ensuring they are partially submerged. Cover the skillet and continue to simmer for 8 to 10 minutes, or until the salmon is cooked through and flakes easily with a fork. Once cooked, squeeze the juice of one lime over the salmon to add brightness and depth to the flavors.
  5. Serve: Spoon the cooked jasmine rice onto plates and top with the coconut curry salmon. Garnish liberally with fresh chopped cilantro. For a complete meal, serve alongside steamed vegetables or a light salad if desired.

Notes

  • Adjust the amount of red curry paste according to your heat preference.
  • Use fish sauce for authentic Southeast Asian flavor or soy sauce as a vegetarian substitute.
  • Ensure not to overcook the salmon to keep it moist and tender.
  • Leftovers can be refrigerated for up to 2 days and reheated gently to avoid drying out the salmon.
  • Jasmine rice can be substituted with basmati or brown rice if preferred.

Nutrition

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

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