Coconut Curry Salmon
This Thai Coconut Curry Salmon is a flavorful, wholesome dish with tender salmon simmered in a creamy coconut curry sauce with vegetables and spices. Served over brown rice and finished with lime, it’s vibrant, comforting, and well-balanced.
Servings 4
Calories 656kcal
Ingredients
- 4, 6 oz pieces of salmon
- 2 tbsp curry powder
- 1/4 cup thai red curry paste
- 1 tbsp minced garlic
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of broccoli
- 1/2 onion, chopped
- 15 oz can coconut milk
- 1/2 tbsp coconut aminos
- 1 lime
- 1 cup brown rice, cooked
- 1 tbsp butter
- 1 tbsp olive oil
Instructions
- Add the olive oil to a pan on medium-high heat. Place the salmon on a plate, pat dry, and season with salt and 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, the cook time will vary.
- Once the salmon is done, remove it from the pan and set it aside. Pour out the leftover olive oil, then add butter, minced garlic, onion, red curry paste, and curry powder. Mix well and let it sauté in the pan for 3-4 min until fragrant
- Add the can of coconut milk, coconut aminos, peppers, and broccoli. Cover it with a lid and let it 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 the salmon back in, let it simmer for a couple of minutes until the salmon reheats. Squeeze the juice off half of a lime over everything and serve over brown rice. Enjoy!
Nutrition
Calories: 656kcal | Carbohydrates: 29g | Protein: 39g | Fat: 44g | Fiber: 7g