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Coconut Veggie Salmon Curry with Rice

Coconut Veggie Salmon Curry with Rice
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Coconut Veggie Salmon Curry with Rice is a vibrant and nourishing dish that beautifully blends flaky salmon with creamy coconut-infused vegetables, all served atop fluffy rice. This recipe is perfect for weeknight dinners or whenever you desire comfort food with a hint of exotic flavor. With its rich sauce crafted from coconut milk and aromatic spices, this curry not only tantalizes your taste buds but also provides a nutritious meal packed with healthy fats and vitamins. Enjoy this delightful dish that promises to impress both family and guests alike.

Ingredients

Scale
  • 1 salmon fillet (with or without skin)
  • 1 cup broccoli florets
  • 1 cup bell pepper strips (red & yellow)
  • 1 cup sliced carrots
  • 1 cup coconut milk
  • 1 tsp curry powder
  • ½ cup white basmati or jasmine rice
  • 1 tsp olive oil
  • Salt & pepper to taste

Instructions

  1. Prepare the Rice: Rinse the rice under cold water until the water runs clear. Bring salted water to a boil in a pot, add the rinsed rice, and cook for about 12-15 minutes until fluffy. Set aside.
  2. Cook the Salmon: Season the salmon fillet with salt and pepper. Heat olive oil in a non-stick skillet over medium heat, then sear the salmon skin-side down for about 4-5 minutes per side until flaky. Alternatively, bake at 375°F (190°C) for about 15 minutes.
  3. Make Coconut Veggie Curry: In the same skillet, heat olive oil over medium heat. Add chopped vegetables and sauté for 3-4 minutes until slightly tender. Pour in coconut milk, curry powder, salt, and pepper; simmer uncovered for 5-7 minutes until veggies are tender.
  4. Assemble & Serve: On each plate, create a bed of rice topped with the coconut veggie curry and salmon. Drizzle extra sauce over the top if desired.

Nutrition

Find it online: https://chadrecipes.com/coconut-veggie-salmon-curry-with-rice/

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