Description
Indulge in the delightful flavors of Coconut Veggie Salmon Curry with Rice, a nourishing meal that comes together in just 40 minutes. This vibrant dish features tender salmon fillets simmered in a creamy coconut curry infused with fresh vegetables like broccoli, bell peppers, and carrots. The aromatic spices create a satisfying balance of flavors that will elevate your dining experience any night of the week.
Ingredients
Scale
- 1 salmon fillet
- 1 tsp olive oil
- 1 cup broccoli florets
- 1 cup bell pepper strips (red & yellow)
- 1 cup sliced carrots
- 1 cup coconut milk
- 1 tsp curry powder
- ½ tsp turmeric (optional)
- Salt & pepper to taste
- ½ cup white basmati or jasmine rice
- 1 cup water
- Pinch of salt
Instructions
- Rinse the rice under cold water. In a pot, bring salted water to boil, add the rice, cover, and cook on low for 12-15 minutes until fluffy. Set aside.
- Season the salmon with salt and pepper. Heat olive oil in a non-stick skillet over medium heat and cook the salmon skin-side down for 4-5 minutes per side until flaky.
- In the same skillet, sauté broccoli, bell peppers, and carrots for 3-4 minutes. Add coconut milk, curry powder, turmeric (if using), salt, and pepper; simmer uncovered for 5-7 minutes until veggies are tender.
- Serve the coconut veggie curry over fluffy rice topped with salmon and extra sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 6g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Substitute salmon with chicken or turkey for variation. Feel free to add other seasonal vegetables like zucchini or snap peas. Rinsing rice prevents clumping and ensures fluffiness.