Ingredients
Main Ingredients
- 4 pieces Salmon fillets Fresh or frozen, completely thawed before cooking.
- 1 can Coconut milk Can use light coconut milk for a lighter option.
- 2 tablespoons Red curry paste Adjust to your spice preference.
- 2 cloves Garlic Minced.
- 1 tablespoon Fresh ginger Minced.
- 1 medium Onion Chopped.
- 2 tablespoons Vegetable oil For sautéing.
- 2 cups Rice Cooked, for serving.
- 1 medium Lime Juice for garnish.
- 1/4 cup Fresh cilantro Chopped, for garnish.
Method
Preparation
- Heat vegetable oil in a pan over medium heat.
- Add chopped onion, garlic, and ginger, and sauté until fragrant.
- Add red curry paste and stir for a minute.
- Pour in coconut milk and bring to a simmer.
- Add salmon fillets and cook until done, about 5-7 minutes.
Serving
- Serve the Easy Salmon Coconut Curry hot over a bed of fluffy rice.
- Squeeze fresh lime juice over the top for a burst of flavor and sprinkle with fresh cilantro.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 42gProtein: 25gFat: 12gSaturated Fat: 9gSodium: 500mgFiber: 3gSugar: 2g
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or coconut milk if the dish thickens. Adding vegetables like bell peppers, spinach, or green beans can enhance the dish's nutrition and color.
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