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Coconut Veggie Salmon Curry with Rice

Coconut Veggie Salmon Curry with Rice
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Coconut Veggie Salmon Curry with Rice is a vibrant, nutritious dish that beautifully marries the creamy texture of coconut milk with the rich flavors of salmon and an assortment of colorful vegetables. This easy-to-make recipe is perfect for weeknight dinners when time is of the essence but you still want something delicious and satisfying. Prepared in under an hour, this comforting curry offers a delightful blend of spices and wholesome ingredients that will leave everyone at your table asking for seconds. Serve it over fluffy rice to soak up the aromatic curry sauce for a complete meal that’s both healthy and indulgent.

Ingredients

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  • 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
  • ½ tsp turmeric (optional for color)
  • 1 tsp olive oil or butter
  • ½ cup white basmati or jasmine rice
  • 1 cup water
  • Pinch of salt

Instructions

  1. Cook the rice: Rinse rice and bring salted water to boil. Add rice, cover, and reduce heat to low. Cook for 12-15 minutes until fluffy.
  2. Sear or bake the salmon: Season salmon with salt and pepper. Heat olive oil in a skillet over medium heat; sear salmon for about 4-5 minutes per side or bake at 375°F (190°C) for around 15 minutes until flaky.
  3. Make the coconut veggie curry: In another skillet, heat olive oil. Sauté broccoli, bell peppers, and carrots for 3-4 minutes. Add coconut milk, curry powder, turmeric (if using), salt, and pepper; simmer for 5-7 minutes until veggies are tender.
  4. Assemble: Serve rice topped with curry and place the seared salmon on top.

Nutrition

Find it online: https://tastyandfast.com/coconut-veggie-salmon-curry-with-rice/