Name: Fiery Coconut Curry Salmon over Garlic-Infused Butter Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 teaspoon black pepper; 1 teaspoon chili flakes; 6 tablespoons salted butter; 1 teaspoon kosher salt; 2 tablespoons spicy curry powder; 1 1/2 cups broccoli, chopped; 2 cups jasmine rice; 4 salmon fillets; 1 tablespoon extra virgin olive oil; 4 cloves garlic, minced; 2 cups canned full-fat coconut milk; 1 tablespoon fish sauce; 2 tablespoons honey; 2 tablespoons soy sauce; 1/4 cup Thai red curry paste; 1 tablespoon fresh ginger, grated

Coconut Curry

What ingredients do I need to make Coconut Curry?

Can I substitute the curry powder with other spices?

How do I prevent the coconut milk from separating?

How can I adjust the spiciness of the curry?

What are some good sides to serve with Coconut Curry?

Tantalize your tastebuds with this robustly flavorful dish, featuring perfectly baked salmon covered in a spicy coconut curry sauce, all served over rice plumped up with garlic-infused butter. A guilt-free feast for any day of the week.

Soybeans

Milk

Fish

Wheat

Seasonings

gram

black pepper

red pepper flakes

Butter & Margarine

salted butter

Coarse Salt

curry powder

Fresh Vegetables

broccoli

Grains & Rice

jasmine rice

Seafood

salmon

Oils

milliliter

extra virgin olive oil

garlic

Canned & Dry Milk

canned unsweetened coconut milk

Sauces

fish sauce

Honey

honey

soy sauce

red curry paste

fresh ginger

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Vitamin A

Vitamins

Vitamin D

Vitamin K

Vitamin C

Alpha-carotene

Vitamin E

Thiamin (B1)

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Carbohydrates

Protein

Calories from Fat

Dietary Fiber

Insoluble Fiber

Sugar

Cholesterol

Trans fatty acids

Manganese

Selenium

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lycopene

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Heavenly Coconut Curry Shrimp

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Fiery Coconut Curry Salmon over Garlic-Infused Butter Rice

Baking Goods

Dairy

Produce

Pasta, Sauces, Grain

Meat & Seafood

Condiment & Toppings

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Preheat the oven to 400 degrees Fahrenheit. Place the salmon fillets on a baking sheet, rub with olive oil and spicy curry powder, and season with kosher salt and black pepper. Drizzle honey over the salmon.

Bake the salmon in the preheated oven for 12-15 minutes, until the salmon flakes easily with a fork.

While the salmon bakes, heat 1 tablespoon of the butter in a large skillet over medium heat. Add the Thai red curry paste and grated ginger, cooking for 2-3 minutes until very fragrant.

Add the chopped broccoli to the skillet, followed by the coconut milk, soy sauce, and fish sauce. Let it simmer for 15 minutes until the broccoli is tender.

In another saucepan, melt 5 tablespoons of butter. Add the minced garlic and chili flakes and saute until the garlic is lightly golden.

Add the rice to the saucepan, stirring to ensure it's fully coated with the butter mixture. Add 4 cups of water, bring to boil, then reduce heat to low, cover and simmer for about 15-20 minutes until all water is absorbed.

Serve the baked salmon over a bed of garlic-infused butter rice, generously pour the curry sauce over the salmon.

Fiery Coconut Curry Salmon over Garlic-Infused Butter Rice

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