Coconut Salmon Curry

Servings: 4 · Prep: 10 min · Cook: 25 min · Total: 35 min

Ingredients

• 1 1/2 cups jasmine rice
• 2 1/4 cups water
• 1 1/2 lb skinless salmon fillets
• 1 teaspoon kosher salt
• 1 tablespoon neutral cooking oil
• 3 tablespoons vegetarian red curry paste
• 1 can canned full-fat coconut milk
• 1 large red bell pepper
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons brown sugar
• 5 oz baby spinach
• 1 tablespoon lime juice

Equipment

Measuring Cups; Measuring Spoons; Cutting Board; Medium saucepan with lid; Chef’s knife; Instant-read thermometer; Large skillet with lid; Stovetop; measuring cups; measuring spoons; cutting board; medium saucepan with lid; chef’s knife; instant-read thermometer; large skillet with lid; stovetop

Steps

1. Prep rice, salmon, and pepper. 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.
   • 1 1/2 cups jasmine rice — rinsed
   • 1 1/2 pounds salmon — cut into 1 1/2-inch pieces
   • 1 Count red bell pepper — sliced
   • 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.

2. Cook the rice. 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.
   • 1 1/2 cups jasmine rice — rinsed
   • 2 1/4 cups Water
   • 1/4 teaspoon Kosher Salt
3. Bloom the curry paste. 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.
   • 1 tablespoon neutral cooking oil
   • 3 tablespoons red curry paste

   Use caution when adding curry paste to hot oil to avoid splatter.

4. Build the curry sauce. 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.
   • 1 can coconut milk
   • 1 tablespoon soy sauce
   • 2 teaspoons brown sugar
   • 1/4 teaspoon Kosher Salt
   • 1 Count red bell pepper — sliced
5. Cook the salmon. 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.
   • 1 1/2 pounds salmon — cut into 1 1/2-inch pieces

   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.

6. Finish the curry. Stir in the baby spinach and lime juice; cook for 1 minute until the spinach is just wilted.
   • 5 ounces spinach
   • 1 tablespoon lime juice
7. Serve. Fluff the rice with a fork and serve the curry over the warm jasmine rice.

https://plumtally.com/recipes/coconut-salmon-curry-rmk4tg6k8ees