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Coconut Curry Salmon with Jasmine Rice

A deliciously comforting dish that pairs rich salmon fillets with a velvety coconut curry sauce, served atop fluffy jasmine rice, perfect for any occasion.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serving Size 4 servings

Ingredients

For the Salmon and Rice

  • 4 pieces salmon fillets Skin-on for best results.
  • 1 tbsp olive oil For cooking salmon.
  • Salt and pepper to taste For seasoning.
  • 1 tbsp fresh cilantro, chopped For garnish.
  • 1 cup jasmine rice The base for the dish.
  • 2 cups water For cooking rice.
  • 1/2 tsp salt For cooking rice.

For the Coconut Curry Sauce

  • 1 tbsp coconut oil For cooking the sauce.
  • 1 small onion, chopped Base flavor for the sauce.
  • 3 cloves garlic, minced Adds aromatic flavor.
  • 1 tbsp fresh ginger, grated For fresh flavor.
  • 1 tbsp red curry paste For spice and depth of flavor.
  • 1 can (14 oz) coconut milk Creamy base for the sauce.
  • 1/2 cup chicken broth or vegetable broth For additional flavor.
  • 1 tbsp lime juice For acidity.
  • 1 tbsp fish sauce (optional) Enhances savory flavor.
  • 1 tbsp brown sugar To balance flavors.
  • 1/2 tsp ground turmeric For color and health benefits.
  • 1/2 tsp ground cumin Enhances flavor.
  • 1/4 tsp cayenne pepper (optional) Adjust for heat level.

Instructions

Cooking the Jasmine Rice

  • In a medium pot, combine jasmine rice, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for about 15-18 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.

Preparing the Coconut Curry Sauce

  • In a large skillet, heat coconut oil over medium heat. Add onion and sauté for 3-4 minutes until softened. Stir in garlic and ginger, cooking for another 1-2 minutes.
  • Add red curry paste and cook for 1 minute, then pour in coconut milk and broth, stirring to combine. Add lime juice, fish sauce, brown sugar, turmeric, cumin, and optional cayenne. Simmer for 5-7 minutes until sauce thickens.

Cooking the Salmon

  • Heat olive oil in a separate skillet over medium-high heat. Season salmon with salt and pepper. Cook salmon skin-side down for 4-5 minutes per side until golden and flaky. Remove from pan and set aside.

Assembling the Dish

  • Spoon jasmine rice onto plates, place a salmon fillet on top, and generously pour coconut curry sauce over the salmon. Garnish with fresh cilantro.

Serving

  • Enjoy with your favorite side veggies or salad.

Notes

For added spice, increase cayenne or add fresh chili slices. For a vegetarian option, substitute salmon with tofu or chickpeas. Avoid overcooking salmon for best texture.