35mCoconut Salmon Curry
Tender salmon simmered in coconut milk with vegetarian red curry paste, bell pepper, and spinach. Serve over jasmine rice for an easy weeknight curry.
- Energy
- 822 calories per serving
- Protein
- 42.4 g per serving
- Carbs
- 63.4 g per serving
- Fat
- 41.7 g per serving
- Sodium
- 1025 mg per serving
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Cook this recipe
- water-2.25 cups
- jasmine rice-1.5 cups
- skinless salmon fillets-1.5 lb
- vegetarian red curry paste-3 tablespoons
- neutral cooking oil-1 tablespoon
- low-sodium soy sauce-1 tablespoon
- canned full-fat coconut milk-1 can
- red bell pepper-1 large
- lime juice-1 tablespoon
- brown sugar-2 teaspoons
- baby spinach-5 oz
- kosher salt-1 teaspoon
Rinse the jasmine rice until the water runs mostly clear, cut the salmon into 1 1/2-inch pieces, slice the bell pepper, and season the salmon with 1/2 teaspoon kosher salt.
Keep raw salmon separate from the rice, vegetables, and ready-to-eat ingredients while prepping.
Use a stable cutting board and keep fingers clear of the chef’s knife while cutting salmon and slicing pepper.
Combine the rice, water, and 1/4 teaspoon kosher salt in the saucepan; bring to a boil, then cover and cook on low for 15 minutes. Remove from heat and keep covered.
Meanwhile, heat the oil in the skillet over medium heat. Add the vegetarian red curry paste and stir for 1 minute until fragrant and slightly darkened.
Use caution when adding curry paste to hot oil to avoid splatter.
Add the coconut milk, soy sauce, brown sugar, and remaining 1/4 teaspoon kosher salt; whisk until smooth, then add the bell pepper and simmer for 4 minutes.
Add the salmon pieces in a single layer, cover, and simmer gently for 5 to 7 minutes until the salmon is opaque and reaches 145°F.
Cook salmon to an internal temperature of 145°F using an instant-read thermometer.
Wash hands and any utensils that touched raw salmon before using them on cooked food.
Stir in the baby spinach and lime juice; cook for 1 minute until the spinach is just wilted.
Fluff the rice with a fork and serve the curry over the warm jasmine rice.
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