Thai Coconut Curry Salmon with Coconut lime rice (FULL VERSION) How to cook salmon in a pan

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Homemade paste can be lower in sodium and preservatives.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative that adds umami.

Rinse 1 cup of rice until the water is clear.

In a rice cooker or pan, combine 1 cup of chicken broth, 1 cup of coconut milk, and a pinch of salt.

Add the zest of a lime and the juice of the lime to the mixture.

If using a pan, bring the mixture to a boil, then simmer for 15 minutes and let rest off heat for 5 minutes before fluffing.

For the curry, prepare garlic and ginger, and gather green curry powder, grapeseed oil, salt, pepper, coconut cream, and thai basil.

Chiffonade the thai basil by stacking the leaves, rolling them up, and slicing thinly.

Inspect the salmon, removing scales if necessary, and cut into portions if desired.

Season the salmon with salt, green curry powder, and fresh cracked pepper.

Heat a pan and add grapeseed oil once hot.

Place the seasoned salmon in the pan, skin-side down, and cook for about 1 minute.

Flip the salmon after a minute and season again with salt and pepper.

Add garlic, ginger, and green curry powder to the pan, followed by coconut cream, stirring to combine.

Cover the pan and let it cook, then add lime zest and lime juice.

Add the chiffonaded thai basil to the pan and stir.

Check the rice and fluff with a fork once cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens