Salmon with Thai Curry Peanut Sauce and Coconut Cilantro Rice
User Reviews
5
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Thai
Salmon with Thai Curry Peanut Sauce and Coconut Cilantro Rice
Description
This recipe combines broiled salmon seasoned with salt, pepper, smoked paprika, and garlic powder, cooked until just opaque and flaky. The salmon is topped with a Thai-style peanut curry sauce made by sautéing garlic, stirring in red curry paste, brown sugar, peanut butter, and coconut milk, finished with toasted sesame oil, chopped peanuts, shredded coconut, and fresh cilantro for texture and flavor complexity.
The coconut cilantro rice is cooked by simmering jasmine rice with coconut milk, water, and salt until tender. After fluffing, coconut oil and chopped cilantro are stirred in for added richness and freshness. The pairing balances the creamy and slightly spicy sauce with the mild rice and firm salmon, creating a harmonious flavor profile.
The dish is suitable for a main course served either casually or for a more elevated meal. The creamy, savory peanut curry sauce adds richness to the salmon, while the ease of broiling the fish makes this recipe approachable. The textures of creamy rice and tender fish with crunchy garnish enhance the eating experience.
Ingredients
- rice coconut and cilantro flavoring
- 1 1/2 cups white jasmine rice
- 1 cup coconut milk canned
- 1 cup water
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
- 1/4 cup cilantro chopped
salmon with peanut curry
- 1 salmon filet 2 pound
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon coconut oil
- 3 garlic minced, cloves
- 2 tablespoons red curry paste
- 3 tablespoons brown sugar
- 1/4 cup peanut butter
- 1 coconut milk 15-ounce can
- 1 tablespoon sesame oil toasted
- 1/4 cup peanut chopped
- 3 tablespoons unsweetened, shredded coconut
- cilantro fresh, for topping
Instructions
coconut cilantro rice
- Heat a saucepan over medium-high heat and add rice, coconut milk, water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the cilantro and serve. (My favorite jasmine rice is the brown jasmine rice from Trader Joe’s – all brands may have different cook times. Adjust the liquid and cook time according to your directions.)
salmon with peanut curry
- Preheat the broiler in your oven.
- Whisk together the salt, pepper, paprika and garlic powder. Rub it all over the salmon and place it on a baking sheet.
- Broil the salmon for 6 to 8 minutes, or until just opaque and flakey with a fork.
- To make the sauce (while the salmon is cooking, or ahead of time!), heat a small saucepan over medium heat. Add the coconut oil and once it’s hot, add the garlic, stirring for 30 seconds. Stir in the curry paste for another minute or so, until it slightly deepens in color. Add in the sugar, peanut butter coconut milk and sesame oil and whisk to combine. Bring the mixture. Taste and season with salt and pepper if necessary.
- Serve the sauce over top of the salmon. Serve with the rice and sprinkle peanuts, coconut and cilantro over top.
User Reviews
Overall Rating
5
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