Coconut Veggie Salmon Curry with Rice
Coconut Veggie Salmon Curry with Rice is a delightful weeknight meal that combines tender salmon fillets with a creamy coconut curry sauce, bursting with fresh vegetables. This comforting dish is not only quick to prepare but also packed with flavor and nutrients. The harmonious blend of coconut milk and aromatic spices creates a rich sauce that perfectly complements the flaky salmon. Served over fluffy rice, this dish is versatile enough for family dinners or casual gatherings. Elevate your culinary experience with this easy-to-make recipe that is sure to impress.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 salmon fillet
- 1 tsp olive oil
- Salt & pepper to taste
- 1 cup broccoli florets
- 1 cup bell pepper strips (red & yellow)
- 1 cup sliced carrots
- 1 cup coconut milk
- 1 tsp curry powder
- 1 tsp turmeric (optional for color)
- 1 cup white basmati or jasmine rice
- 1 cup water
- Pinch of salt
Instructions
- Prepare the rice by rinsing it until the water runs clear. In a pot, bring salted water to a boil, add the rice, and cook for about 12-15 minutes until fluffy.
- Season the salmon fillet with salt and pepper. Heat olive oil in a skillet over medium heat, sear the salmon for about 4-5 minutes on each side until golden brown.
- In another skillet, heat olive oil and sauté broccoli, bell peppers, and carrots for 3-4 minutes until slightly softened. Add coconut milk, curry powder, salt, and pepper; simmer for 5-7 minutes until veggies are tender.
- Serve the rice topped with the coconut veggie curry and seared salmon.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg