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Coconut Veggie Salmon Curry with Rice

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Coconut Veggie Salmon Curry with Rice is a delicious and nutritious dish that brings together tender salmon, a creamy coconut curry sauce, and vibrant vegetables for a comforting meal. Perfect for weeknight dinners or special occasions, this recipe is quick to prepare and packed with flavor. The combination of fresh veggies like broccoli, bell peppers, and carrots adds texture and nutritional value, while the aromatic spices elevate the overall taste. This one-pan wonder not only makes cleanup easy but also allows you to customize it with your favorite vegetables. Enjoy a satisfying bowl of goodness that everyone will love!

Ingredients

Scale
  • 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
  • 1/2 tsp turmeric (optional for color)
  • 1 tsp olive oil or butter
  • 1 cup white basmati or jasmine rice
  • 1 cup water
  • Pinch of salt

Instructions

  1. Rinse rice well under cold water. In a pot, bring salted water to a boil. Add the rinsed rice and cook until fluffy, about 12-15 minutes. Once done, set aside.
  2. Season the salmon fillet with salt and pepper. Heat olive oil in a skillet over medium heat. Place the salmon skin-side down in the skillet. Cook for about 4-5 minutes per side until flaky. Alternatively, you can bake it at 375°F (190°C) for about 15 minutes.
  3. In another pan, heat olive oil over medium heat. Sauté broccoli, bell peppers, and carrots for about 3-4 minutes until slightly tender. Pour in coconut milk, add curry powder, turmeric (if using), salt, and pepper. Simmer uncovered for 5-7 minutes until veggies are tender and sauce thickens slightly.
  4. On a plate, place a serving of fluffy rice. Top it with creamy coconut veggie curry followed by the seared salmon. Drizzle any extra sauce over everything. Serve hot!

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