Coconut Curry Salmon with Jasmine Rice

Coconut Curry Salmon with Jasmine Rice

Introduction

Coconut Curry Salmon with Jasmine Rice is a delightful dish that brings the vibrant flavors of the sea and spice right to your table. This recipe is not only delicious but also easy to make, perfect for busy days or when you want to impress your family.

Why Make This Recipe

You should make this recipe because it’s packed with flavors! The creamy coconut milk combined with the spicy curry creates a sauce that perfectly complements the rich salmon. Plus, it’s a complete meal with rice included, making it great for any day of the week.

How to Make Coconut Curry Salmon with Jasmine Rice

Ingredients:

• 4 salmon fillets (skinless)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)
• 1 cup jasmine rice
• 2 cups water
• Pinch of salt

Directions:

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes. Fluff with a fork and set aside.
2. Season the salmon fillets with salt and pepper. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the salmon fillets and cook for 4-5 minutes on each side. Remove from the skillet and set aside.
3. In the same skillet, heat another 1 tbsp of olive oil. Add the chopped onion and cook until softened. Add the minced garlic and grated ginger, sautéing for another minute. Stir in the red curry paste and cook for 2 minutes.
4. Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir and bring to a simmer. Add the lime juice and let the sauce thicken for about 5 minutes.
5. Return the cooked salmon to the skillet, spooning the curry sauce over the fillets. Simmer for 2-3 minutes. Serve over jasmine rice and garnish with fresh cilantro.

How to Serve Coconut Curry Salmon with Jasmine Rice

Serve the salmon on a bed of jasmine rice, generously topped with the rich coconut curry sauce. Don’t forget to sprinkle fresh cilantro on top for an extra burst of flavor and a pop of color.

How to Store Coconut Curry Salmon with Jasmine Rice

Store any leftovers in an airtight container in the refrigerator. It will keep well for about 2 days. When you’re ready to enjoy it again, just reheat in the microwave or on the stove until hot.

Tips to Make Coconut Curry Salmon with Jasmine Rice

• Make sure to rinse the rice well to remove excess starch for fluffy grains.
• Don’t overcook the salmon. It should be tender and flaky.
• Feel free to adjust the spice by adding more or less curry paste according to your taste.

Variation

You can swap the salmon for another fish like cod or tilapia if you prefer. For a vegetarian option, use tofu instead of salmon, and add extra veggies like bell peppers or broccoli.

FAQs

1. Can I use frozen salmon?
Yes, just make sure to thaw it completely before cooking for the best results.

2. Can I make this dish ahead of time?
You can prepare the curry sauce and cook the rice ahead of time. Just reheat everything when you’re ready to serve.

3. What if I don’t have jasmine rice?
You can use any type of rice you have on hand, but jasmine rice adds a lovely fragrance that complements the dish well.