Description
Easy Salmon Coconut Curry – Your Quick Taste of Paradise
Ingredients
Scale
- 1 pound Salmon (cubed)
- 1 can Coconut Milk (about 14 ounces)
- 2 tablespoons Red Curry Paste (adjust for heat preference)
- 1 bunch Cilantro (fresh, chopped)
- 1 cup Jasmine Rice (or quinoa as a substitute)
- 2 pieces Lime Wedges (for serving)
Instructions
- Rinse 1 cup of jasmine rice under cold water until clear. In a saucepan, combine with 2 cups water and a pinch of salt. Boil, then simmer on low for 15 minutes until tender.
- Heat a splash of oil in a pan over medium heat. Add 2 tablespoons of red curry paste, sauté for 1 minute until fragrant.
- Pour in 1 can of coconut milk, stir continuously and bring to a gentle simmer.
- Add 1 pound of cubed salmon to the curry, cook for 8-10 minutes until opaque and flakes easily.
- Stir in chopped cilantro just before serving for freshness.
- Spoon curry over jasmine rice and serve with lime wedges on the side.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Salmon Coconut Curry