Coconut Curry Salmon
Overview
Prep Time: 15 min • Cook Time: 20
Total Time: 35 min
This coconut curry salmon is beyond delicious and the salmon can easily be swapped out for chicken if you don’t like seafood!
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what you’ll need:
4 -6oz pieces of salmon
Curry powder
Thai red curry paste
Minced garlic
1 red bell pepper
1 green bell pepper
1 small bag of broccoli
1 Onion
1- 15 ounce canned coconut milk
Coconut amino’s
1 lime
Brown rice
Butter
Olive oil
Instructions:
Add 1 tbs olive oil to a pan on medium high heat. Take out salmon, pat dry and season with salt & pepper. Once hot add your salmon, skin side down and cook for 5 minutes. Flip the salmon and cook for another 3 to 4 minutes, depending on the thickness of your salmon this time will be more or less.
Once the salmon is done, remove it from the pan and set aside. Pour out the leftover olive oil, then add 1tbs of butter, 1tbs minced garlic, 1/2 a chopped onion, 1/4 cup red curry paste, and 2 tbs of curry powder. Mix well and let it sauté on the pan for 3-4 min until fragrant
Then add the can of coconut milk, 1/2 tbs of coconut amino’s, chopped up peppers, and broccoli. (I added about 2 cups broccoli) Cover it with a lid and let simmer for about 5 to 6 minutes until the veggies become soft, but not too soft, you want them to have a little crunch.
When the veggies are done, add back in the salmon let simmer for a couple minutes until the salmon reheats. Squeeze the juice off half of a lime over everything and serve over brown rice. Enjoy!