Servings: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Ingredients:

For the Coconut Curry Salmon:

4 salmon fillets (6 oz each)

2 tablespoons olive oil

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 tablespoon red curry paste

1 can (13.5 oz) coconut milk

½ cup chicken or vegetable broth

1 tablespoon fish sauce

1 teaspoon brown sugar

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Salt and freshly ground black pepper, to taste

For the Jasmine Rice:

1 cup jasmine rice

2 cups water

1 tablespoon butter

½ teaspoon salt

Instructions:

Cook the Rice:

In a medium pot, bring 2 cups of water to a boil. Add the jasmine rice, butter, and salt. Reduce the heat to low, cover, and cook for 12-15 minutes, until the rice is tender and the water is absorbed. Fluff with a fork.

Prepare the Coconut Curry Sauce:

While the rice cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.

Stir in the red curry paste and cook for another minute.

Add Coconut Milk and Broth:

Pour in the coconut milk and chicken broth, stirring to combine. Add the fish sauce and brown sugar, then bring the sauce to a simmer. Let it cook for 3-5 minutes, allowing the sauce to thicken slightly.

Cook the Salmon:

Season the salmon fillets with salt and pepper. Carefully place the salmon fillets into the skillet with the curry sauce. Spoon some sauce over the fish, and cook for 6-8 minutes, depending on the thickness of the fillets, until the salmon is cooked through (internal temperature should reach 145°F or 63°C).

Finish the Dish:

Once the salmon is cooked, stir in the lime juice and adjust the seasoning with salt and pepper to taste.

Serve:

Serve the coconut curry salmon over jasmine rice, garnished with fresh cilantro.

Tips:

Salmon Cooking: For extra crispy skin, you can pan-sear the salmon fillets for a couple of minutes on each side before adding them to the sauce.

Spice Level: Adjust the amount of red curry paste depending on your preferred spice level.

Rice: You can also cook the jasmine rice in coconut milk for added flavor.