Hey there! You ever have one of those days where you’re juggling ten different things, and then it hits you—dinner’s a thing you actually have to make? I stumbled upon this Coconut Curry Salmon with Jasmine Rice during one of those days. It’s become my go-to when I want something cozy but still kinda fancy, like wearing your favorite old sweater with a new pair of shoes. Plus, there’s coconut milk involved, which is always a win in my book!
Why You’ll Love This Dish
I whip this up whenever I need to impress my family without breaking a sweat (or the bank!). My mom swears it’s the coconut milk that brings everyone to the table, while I think it’s the hint of lime that makes the whole thing sing. Honestly, even my picky eater of a brother can’t resist this one. And yes, I’ve been known to sneak a taste or two while it’s simmering—who can blame me?
Ingredients You’ll Need
- 4 salmon fillets (around 150g each) – you could use trout if you’re feeling adventurous!
- 1 can (400ml) coconut milk – any brand will do, though my granny swears by the organic stuff
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce (or soy sauce, if that’s all you’ve got)
- Juice of 1 lime
- 1 tablespoon brown sugar
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 200g jasmine rice – or basmati if you’re out, no worries
- A handful of fresh cilantro to garnish
Cooking Directions
- First, get that rice on the stove. Just follow the packet instructions—usually it’s a 1:1.5 ratio of rice to water. Let it simmer away while you prep the salmon.
- In a large pan, heat a drizzle of oil over medium heat. Toss in the onion and garlic, letting them soften up. This is when your kitchen starts smelling like a dream.
- Add the ginger and red curry paste; stir for a minute until everything’s looking well-blended and fragrant.
- Pour in the coconut milk, fish sauce, lime juice, and brown sugar. Stir it all together, and here’s the part where I usually sneak a taste!
- Carefully place the salmon fillets into the pan, skin side down (unless you’ve taken the skin off already, no biggie). Cover and let them cook for about 10-12 minutes. Don’t panic if they look a bit underdone at first; they will continue cooking in the residual heat.
- By now, the rice should be ready too—fluffy and perfect.
Some Handy Notes
I once tried adding broccoli to the curry, but it turned out a bit mushy (not my finest moment). If you want some greens, toss in some spinach at the end; it wilts down beautifully.
Variations I’ve Experimented With
Once, in an act of culinary rebellion, I swapped out the salmon for shrimp. It was good, but the shrimp cooked way faster, and I was left with a slightly overdone coconut concoction. Lesson learned!
Equipment Talk
If you don’t have a rice cooker, no sweat! Just use a regular pot with a lid—works like a charm.
How to Store Leftovers
Pop any extras in an airtight container in the fridge. It’ll last about two days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I like to serve this with a sprinkle of fresh cilantro and a wedge of lime. My family always insists on some warm naan on the side for scooping up the curry. It’s a bit of an unspoken rule at this point.
Little Nuggets of Wisdom
I once rushed the onion step, and it was a mistake I won’t soon repeat. Give them time to get nice and soft—it really does make all the difference.
FAQs (From Real-Life Queries!)
Q: Can I use light coconut milk?
A: You can, but I find the full-fat version gives it that rich, creamy texture. Light coconut milk can make it a bit more watery.
Q: Is it spicy?
A: It’s got a gentle heat, but if you like it spicier, add another spoonful of curry paste or throw in a chopped chili.
Q: What wine goes with this?
A: I usually pair it with a crisp white, like a Sauvignon Blanc. But hey, drink what you love!