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Coconut Lime Salmon Curry With Jasmine Rice - A Simple Weeknight Meal

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. Add the curry paste. Stir in the red curry paste and cook for another minute. This helps deepen its flavor.
  3. 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.
  4. Season the salmon. Pat the salmon dry with paper towels. Season both sides with salt and pepper.
  5. 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).
  6. Finish with lime. Squeeze the lime juice over the salmon and stir it into the sauce. Let it simmer for 1 more minute.
  7. 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.