Description
Coconut Veggie Salmon Curry with Rice is a vibrant, flavorful dish that combines succulent salmon with a creamy coconut curry sauce loaded with fresh vegetables. This recipe is perfect for busy weeknights, ready in just 40 minutes, and delivers a delightful blend of tastes and textures that will impress your family or guests.
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 cup white basmati or jasmine rice
- 1 cup water
- Pinch of salt
Instructions
- Rinse rice well under cold water. In a pot, bring salted water to a boil. Add the rice and cook until fluffy, about 12–15 minutes. Once done, set aside.
- Season the salmon fillet generously with salt and pepper. Heat olive oil in a skillet over medium heat. Pan-sear skin-side down for about 4–5 minutes on each side until flaky.
- In the same skillet used for salmon, add olive oil over medium heat. Sauté broccoli, bell peppers, and carrots for about 3–4 minutes until slightly softened. Pour in coconut milk and stir in curry powder, salt, and pepper. Simmer uncovered for about 5–7 minutes until vegetables are tender and sauce thickens slightly.
- On a plate, scoop some fluffy rice. Top it with creamy coconut veggie curry alongside the seared salmon. Drizzle any extra sauce over everything before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Searing/Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg