Coconut Curry Salmon

Kicking off the first recipe of the year with a healthy, savory coconut curry salmon.

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What you’ll need for the coconut curry salmon!

2 8oz pieces of salmon

2 cups full fat coconut milk

1 tablespoon red curry paste

1.5 tbsp fish sauce

1 half squeezed lime

Cilantro for garnish

1/2 small yellow onion

1/2 green peeper

1/2 red pepper

2 cloves garlic finely chopped

1 tablespoon grated ginger

1 half jalapeño sliced

1 tablespoon brown sugar

Salt to taste

THEN;

1.Warm a large pan with olive oil over medium-low heat. Season the fish with salt and pepper. Place the salmon, skin-up in the pan. Raise the heat to medium-high. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more. Transfer to a plate T he skin can be served or removed easily with a knife or spoon. 

2.Make the curry sauce: In the same pan add the grated ginger and minced garlic to the oil and cook until fragrant about 1 minute. Add the red curry paste and coconut milk and mix until fully combined.

3.Add the fish sauce, brown sugar, onions, jalapeño and peppers. Allow to simmer until the onions and bell peppers are tender, about 15 minutes. Turn off the heat.

4.Add the salmon back into the Curry and squeeze lime juice over dish. Garnish with fresh Thai basil and Cilantro. Serve family style along with cooked coconut rice.

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What you’ll need for the coconut rice!

2 cups water

1 cup coconut milk

1 cup long grain rice

THEN;

1.Rinse the rice throughly and bring water to a boil in a medium pot.

2.Add the rice and coconut milk to boiling pot of water.

3.Cover the pot with a tight-fitting lid and reduce the heat to low. Let the rice simmers for 15 minutes.

4.Turn off the stove and stir rice. Cover lid and allow rice to steam without opening for another 15 minutes

5.Fluff the rice with a fork or spoon and serve.

Watch the full recipe video here!