Coconut Veggie Salmon Curry with Rice
Coconut Veggie Salmon Curry with Rice is a deliciously nourishing dish that beautifully combines succulent salmon and vibrant vegetables in a creamy coconut curry sauce. Ready in just under 40 minutes, this recipe is perfect for busy weeknights or when entertaining guests. The rich flavors of coconut milk and aromatic spices create a comforting yet exotic dining experience, while the tender salmon provides a healthy source of protein. Pair it with fluffy rice for a satisfying meal that will please everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 25 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 tsp olive oil or butter
- 1 cup white basmati or jasmine rice
- 1 cup water
- Pinch of salt
Instructions
- Rinse the rice under cold water, then boil in salted water for 12-15 minutes until fluffy. Set aside.
- Season the salmon with salt and pepper, then pan-sear in olive oil for 4-5 minutes per side or bake at 375°F for 15 minutes until flaky.
- In a skillet, heat olive oil and sauté broccoli, bell peppers, and carrots for 3-4 minutes. Add coconut milk, curry powder, salt, and pepper; simmer for 5-7 minutes until veggies are tender.
- Plate rice topped with coconut veggie curry and the cooked salmon.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 532
- Sugar: 6g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg