Coconut Veggie Salmon Curry with Rice
Indulge in a satisfying meal with Coconut Veggie Salmon Curry with Rice, a dish that brings together tender salmon, a creamy coconut curry sauce, and vibrant vegetables, all served atop fluffy rice. Perfect for busy weeknights or impressing guests, this recipe is quick to prepare and packed with rich flavors. The combination of spices and coconut milk creates a nourishing dish that balances indulgence with health. Enjoy the ease of a one-pan meal that requires minimal cleanup, allowing you to savor every bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 salmon fillet (with or without skin)
- 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 olive oil
- 1 cup white basmati or jasmine rice
- Salt & pepper to taste
Instructions
- Rinse 1 cup of rice under cold water. Boil in salted water for about 12-15 minutes until fluffy; set aside.
- Season the salmon with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the salmon for about 4-5 minutes on each side until golden brown.
- In another pan, sauté chopped broccoli, bell peppers, and carrots in olive oil for 3-4 minutes. Add coconut milk, curry powder, salt, and pepper; simmer uncovered for 5-7 minutes until vegetables are tender.
- Place rice on a plate, top with vegetable curry, and add the seared salmon.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 600
- Sugar: 6g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 70mg