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–+ servings

Coconut Curry Salmon | Coconut Lime Rice

bakingwithnessa
If you are looking for a delightful dinner, this salmon curry is a must-try! The creamy coconut milk creates rich flavors, perfectly complemented by tangy coconut lime rice. Each bite is simply indulgent - an escape worth savoring.
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Prep Time 15 minutes
Bake / Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine French
Servings 4

Equipment

Spatula

Ingredients
 

COCONUT LIME RICE

  • 1/2 tsp (2 g) coconut oil
  • 1 cup (185 g) basmati rice
  • 13.50 oz (385 g) coconut milk (1 can)
  • 1 lime zest (From 1 Lime)
  • 1/2 (15 g) lime juice (From 1/2 Lime)

COCONUT CURRY SALMON

  • 1 Tbsp (14 g) coconut oil
  • 2 Garlic Cloves (Thinly Sliced)
  • 1 red onion (Thinly Sliced)
  • 16 oz (455 g) salmon (Diced into Chunks)
  • 1 Tbsp (8 g) cornstarch
  • 1 tsp (2 g) Ground Cumin
  • 1 tsp (2 g) smoked paprika
  • 1 tsp (2 g) turmeric powder
  • 1 tsp (2 g) Curry Powder
  • Salt, Pepper (To Taste)
  • 13.50 oz (385 g) coconut milk
  • 2 lime zest
  • 2 lime juice

Instructions
 

COCONUT LIME RICE PREPARATION

  • In a small sauce pan over medium high heat, saute the rice in the coconut oil for just 1 minute. Pour in the can of coconut milk and stir to combine.
    Bring to a boil, cover with a lid, and reduce heat to low. Simmer the rice covered for 35 minutes. Remove from heat, and allow to sit with the lid on for another 10 minutes.
    Remove the lid, fluff the rice with a fork, then stir in the lime zest, lime juice, and salt to taste. Serve warm.
    1/2 tsp coconut oil, 1 cup basmati rice, 13.50 oz coconut milk, 1 lime zest, 1/2 lime juice

COCONUT CURRY SALMON PREPARATION

  • Heat a large frying pan over medium low heat. Once hot, add the coconut oil, the thinly sliced garlic cloves and red onion.
    Cook for 3-4 minutes, until the onions are translucent.
    1 Tbsp coconut oil, 2 Garlic Cloves, 1 red onion
  • Add the chunks of salmon to the frying pan. Bring the heat to medium.
    Cook for 2-3 minutes.
    16 oz salmon
  • In a small mixing bowl, mix in the cornstarch together with the Ground Cumin, smoked paprika, turmeric powder and Curry Powder. Season with Salt and Pepper (To Taste).
    Sprinkle over the cooked salmon and sauté until fragrant, about 1-2 minutes.
    1 Tbsp cornstarch, 1 tsp Ground Cumin, 1 tsp smoked paprika, 1 tsp turmeric powder, 1 tsp Curry Powder, Salt, Pepper
  • Carefully pour the coconut milk over the salmon. Mix until the dry ingredients are combined.
    Bring the heat to low and cover. Let it simmer for 5 minutes, or until the sauce has thickened.
    Just before serving - Mix in the lime zest and juice.
    13.50 oz coconut milk, 2 lime zest, 2 lime juice
  • Serve the salmon curry with a side of coconut lime rice and a slice of lime. Enjoy & Bon Appétit!

YouTube Video

Photos

Nutrition

Calories: 787kcal | Carbohydrates: 55g | Protein: 31g | Fat: 53g | Saturated Fat: 41g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 82mg | Potassium: 1190mg | Fiber: 3g | Sugar: 2g | Vitamin A: 338IU | Vitamin C: 25mg | Calcium: 98mg | Iron: 9mg
Keyword Coconut, Coconut curry, coconut lime rice, curry, Lime, Salmon, salmon curry
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/coconut-curry-salmon-coconut-lime-rice/