Coconut Thai Curry Salmon

Name: Coconut Thai Curry Salmon
Cook time: 1 h
Total time: 1 h
Ingredients: For the coconut rice:; 1 ½ cups jasmine rice; 1 (400ml) can coconut milk; 1 ¼ cup water; 1 teaspoon salt; 1 teaspoon sugar; For the salmon:; 1 tablespoon canola oil; 4 salmon fillets; Salt & pepper; 2 shallots, thinly sliced; 3 garlic cloves, minced; 2 tablespoons grated ginger; 3–4 tablespoons prepared red Thai curry paste; 1 can coconut milk; 1 cup cherry tomatoes, halved; 1 handful snow peas or green beans; 2 limes; Crushed red pepper flakes; Chopped peanuts; Cilantro

Mary Berg January 28, 2025

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Difficulty

Novice

Portions

Preparation Time

0 second

Cooking Time

1 hour

Ingredients

For the coconut rice:
1 ½ cups jasmine rice
1 (400ml) can coconut milk
1 ¼ cup water
1 teaspoon salt
1 teaspoon sugar
For the salmon:
1 tablespoon canola oil
4 salmon fillets
Salt & pepper
2 shallots, thinly sliced
3 garlic cloves, minced
2 tablespoons grated ginger
3–4 tablespoons prepared red Thai curry paste
1 can coconut milk
1 cup cherry tomatoes, halved
1 handful snow peas or green beans
2 limes
Crushed red pepper flakes
Chopped peanuts
Cilantro

Directions

1. For the coconut rice, add the rice, coconut milk, water, salt, and sugar to a medium saucepan. Bring to a boil over medium-high heat, cover, and reduce the heat to low. Simmer for 10 to 15 minutes or according to the package directions. Turn off the heat and set aside to steam for 10 minutes.
2. Meanwhile, prepare the salmon by placing a large sauté pan or braiser over medium heat. When the pan is hot, add in the oil. Season the salmon with salt and pepper and sear one side for 2 to 4 minutes or until golden brown. Remove the salmon to a plate, seared side up.
3. Add the shallots into the pan and season with salt and pepper. Cook for 2 to 3 minutes just until softened. Add in the garlic, ginger, and prepared red Thai curry paste and cook for 1 minute to bring the flavours together.
4. Turn the heat down to medium-low and add in the coconut milk. Bring to a simmer and add in the tomatoes and snow peas or green beans, and nestle in the salmon, seared side up. Simmer for 5 to 6 minutes or until the salmon is cooked through.
5. Zest and juice over one of the limes and scatter with crushed red pepper flakes, chopped peanuts, and cilantro. Fluff the coconut rice with a fork and serve alongside the salmon.

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