Name: Coconut Lime Salmon Curry With Jasmine Rice - A Simple Weeknight Meal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon coconut oil or vegetable oil; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons red curry paste; 1 can (13.5 oz) full-fat coconut milk; 1/2 cup chicken or vegetable broth; 1 tablespoon fish sauce (or soy sauce for a vegetarian option); 1 tablespoon brown sugar or honey; Juice of 1 lime, plus zest for garnish; 1 1/2 pounds skinless salmon fillet, cut into 4 portions; Salt and pepper to taste; Fresh cilantro for garnish; 1 cup jasmine rice, cooked according to package directions

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This dish is a perfect balance of rich, creamy, and bright flavors. It comes together quickly, making it ideal for a busy weeknight dinner. The combination of tender salmon and fragrant coconut lime broth is truly comforting.

You will love how the jasmine rice soaks up all that delicious sauce. Let’s get started on this easy and impressive meal.

What You’ll Need

1 tablespoon coconut oil or vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 can (13.5 oz) full-fat coconut milk
1/2 cup chicken or vegetable broth
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon brown sugar or honey
Juice of 1 lime, plus zest for garnish
1 1/2 pounds skinless salmon fillet, cut into 4 portions
Salt and pepper to taste
Fresh cilantro for garnish
1 cup jasmine rice, cooked according to package directions

Same recipe photoshoot, same home kitchen, same natural window light, same smartphone camera style,

Step-by-Step Instructions

Cook the aromatics. Heat the oil in a large skillet or pot over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add the curry paste. Stir in the red curry paste and cook for another minute. This helps deepen its flavor.
Make the sauce. Pour in the coconut milk and broth. Add the fish sauce and brown sugar.
Stir everything together and bring to a gentle simmer.
Season the salmon. Pat the salmon dry with paper towels. Season both sides with salt and pepper.
Cook the salmon. Gently place the salmon portions into the simmering sauce. Cover the pan and cook for 8 to 10 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Finish with lime. Squeeze the lime juice over the salmon and stir it into the sauce. Let it simmer for 1 more minute.
Serve. Spoon the cooked jasmine rice into bowls. Top with the salmon and ladle the coconut lime curry sauce over the top. Garnish with fresh cilantro and lime zest.

Storage Instructions

Store leftovers in an airtight container in the refrigerator. The salmon and curry sauce will keep well for up to 3 days. Keep the rice in a separate container to prevent it from getting soggy.

To reheat, gently warm the curry on the stovetop or in the microwave. You can add a splash of broth or water if the sauce has thickened too much.

Health Benefits

This meal is packed with nutrients. Salmon is an excellent source of omega-3 fatty acids, which are great for heart and brain health.

Coconut milk provides healthy fats that help you feel full and satisfied. The ginger and garlic are known for their anti-inflammatory properties. Lime juice adds a boost of vitamin C, supporting your immune system.

Pitfalls to Watch Out For

Do not overcook the salmon. It can go from perfectly flaky to dry very quickly. Keep an eye on it during the last few minutes of cooking.

Do not use light coconut milk. It will make the sauce too thin and less flavorful. Full-fat coconut milk gives the curry its rich, creamy texture.

Variations You Can Try

Add vegetables. Throw in some baby spinach, bell peppers, or snap peas during the last few minutes of cooking.
Make it spicy. Add a sliced red chili pepper or a teaspoon of sriracha along with the curry paste.
Try different fish. This recipe works well with cod, halibut, or even shrimp. Adjust cooking times accordingly (shrimp only needs 3 to 4 minutes).
Use brown rice or quinoa. For a healthier twist, serve the curry over brown rice, quinoa, or even cauliflower rice.

FAQ

Can I use canned salmon?

We do not recommend it. Fresh or frozen salmon fillets work best for this recipe. Canned salmon has a different texture and will fall apart in the sauce.

Is this dish gluten free?

Yes, this recipe is naturally gluten free as long as you use a gluten free curry paste and fish sauce. Check the labels to be sure.

Can I freeze the curry?

You can freeze the coconut lime sauce on its own for up to 3 months. However, we do not recommend freezing it with the salmon, as the texture will change upon thawing.

Make fresh salmon when you are ready to serve.

What if I don’t have red curry paste?

You can substitute with 1 to 2 teaspoons of curry powder. The flavor will be different but still delicious. You could also use green curry paste for a milder, herbaceous taste.