Coconut Veggie Salmon Curry with Rice
Coconut Veggie Salmon Curry with Rice is a vibrant and nourishing dish that’s perfect for busy weeknights. This recipe features succulent salmon paired with a creamy coconut vegetable curry, all served over fluffy rice. The delightful mix of spices and fresh veggies creates a comforting meal that’s both flavorful and satisfying. Whether you’re hosting friends or enjoying a cozy dinner at home, this dish is sure to impress and warm your heart.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 salmon fillet
- 1 tsp olive oil
- 1 cup broccoli florets
- ½ cup bell pepper strips
- ½ cup sliced carrots
- ½ cup coconut milk
- 1 tsp curry powder
- ¼ tsp turmeric (optional)
- Salt & pepper to taste
- ½ cup white basmati or jasmine rice
- 1 cup water
- Pinch of salt
Instructions
- Rinse ½ cup of rice under cold water and bring 1 cup of salted water to a boil in a pot. Add the rinsed rice, cover, and cook for 12-15 minutes until fluffy.
- Season 1 salmon fillet with salt and pepper. Pan-sear in olive oil for 4-5 minutes on each side or bake at 375°F (190°C) for 15 minutes until flaky.
- In a skillet, heat 1 tsp olive oil over medium heat. Sauté 1 cup of broccoli, ½ cup of bell pepper, and ½ cup of sliced carrots for about 3-4 minutes. Add ½ cup coconut milk, 1 tsp curry powder, salt, and pepper; simmer uncovered for 5-7 minutes until thickened.
- Serve the rice topped with the curry and salmon.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 540
- Sugar: 6g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 75mg