Indulge your senses with a vibrant and flavorful dish that transports you straight to the heart of Thailand: Red Curry Salmon with Coconut Rice! This delightful recipe combines tender salmon fillets with a creamy, aromatic red curry sauce, all served atop fluffy jasmine rice infused with coconut goodness. Perfect for a weeknight dinner or a special occasion, this dish is not only easy to prepare but also promises to impress your family and friends. Ready to dive into a culinary adventure that will leave your taste buds dancing? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup jasmine rice
- 2 cups water
- Fresh basil (for garnish)
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 4 salmon fillets, 1 can of coconut milk, 2 tablespoons of red curry paste, 1 cup of jasmine rice, 2 cups of water, fresh basil for garnish, and salt to taste.
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. This will help prevent the rice from becoming too sticky.
- In a medium saucepan, combine the rinsed jasmine rice and 2 cups of water. Add a pinch of salt for flavor. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for about 15 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let it sit covered for an additional 5 minutes.
- While the rice is cooking, prepare the salmon. Season the salmon fillets with a pinch of salt on both sides.
- In a large skillet or frying pan, heat a tablespoon of oil over medium heat. Once the oil is hot, add the seasoned salmon fillets to the pan, skin side down if applicable.
- Cook the salmon for about 4-5 minutes on the first side, or until the skin is crispy and the fish is cooked about halfway through. Flip the fillets carefully using a spatula.
- In the same skillet, after flipping the salmon, add the red curry paste to the pan. Stir it into the oil and let it cook for about 1 minute to release its flavors.
- Pour in the can of coconut milk, stirring to combine it with the curry paste. Let the mixture simmer gently for about 5-7 minutes, allowing the salmon to finish cooking and the flavors to meld.
- Check the salmon for doneness; it should be opaque and flake easily with a fork. If necessary, cook for an additional 1-2 minutes.
- Once the salmon is cooked, remove the skillet from heat. Fluff the jasmine rice with a fork and divide it among four plates.
- Place a salmon fillet on top of the rice on each plate, then spoon the creamy red curry sauce over the salmon.
- Garnish with fresh basil leaves for a burst of color and flavor. Serve immediately and enjoy your Red Curry Salmon with Coconut Rice!
Tips
- Rinse the Rice: Always rinse your jasmine rice under cold water until the water runs clear. This crucial step removes excess starch, ensuring your rice is light and fluffy rather than sticky.
- Season the Salmon: Don’t skimp on seasoning! A pinch of salt on both sides of the salmon fillets enhances the flavor and complements the rich curry sauce beautifully.
- Perfectly Cooked Salmon: Keep an eye on your salmon while it cooks. Aim for a crispy skin and a tender, flaky interior. It’s ready when it’s opaque and flakes easily with a fork.
- Simmering the Sauce: Allow the red curry paste and coconut milk to simmer gently. This step is key to melding the flavors and creating a luscious sauce that coats the salmon perfectly.
- Garnish for Flair: Fresh basil not only adds a pop of color but also a burst of fresh flavor. Don't skip this final touch; it elevates the dish to a whole new level!
- Serve Immediately: For the best experience, serve the dish right after preparing it. The combination of warm, aromatic rice, succulent salmon, and rich sauce is best enjoyed fresh!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 90mg
