Coconut Curry Salmon with Rice
Ingredients
For the Salmon and Curry:
4 salmon fillets
1 tablespoon coconut oil
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon red curry paste
1 can (400ml) coconut milk
1 cup vegetable broth
1 red bell pepper, thinly sliced
1 carrot, julienned
2 cups fresh spinach, chopped
1 tablespoon soy sauce
1 teaspoon lime juice
Salt and black pepper, to taste
For the Rice Noodles:
200g rice noodles
For Garnish:
Fresh cilantro, chopped
Green onions, sliced
Directions
Cook the Noodles:
Prepare the rice noodles according to the package instructions. Drain and set aside.
Prepare the Curry Base:
Heat coconut oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté for 2-3 minutes until fragrant and softened.
Stir in the red curry paste and cook for 1 minute, releasing its aroma.
Add Liquid and Vegetables:
Pour in the coconut milk and vegetable broth, stirring to combine. Let the mixture simmer for 5 minutes.
Add the bell pepper, carrot, and spinach. Cook for 3-4 minutes until the vegetables are tender but still vibrant.
Cook the Salmon:
Season the salmon fillets with salt and black pepper. Gently place them into the simmering curry sauce, ensuring they are partially submerged.
Cover the skillet and simmer for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Finish the Sauce:
Stir in soy sauce and lime juice. Taste and adjust seasoning as needed with additional salt, soy sauce, or lime juice.
Assemble the Dish:
Divide the cooked rice noodles among serving plates or bowls.
Spoon the salmon and curry sauce over the noodles.
Garnish and Serve:
Top with fresh cilantro and green onions for added flavor and color. Serve immediately.