Coconut Lime Salmon Curry

Name: Coconut Lime Salmon Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 4 ounce salmon fillet (skinless); 1 teaspoon olive oil; 0.25 yellow onion (thinly sliced); 0.5 clove garlic (minced); 0.5 teaspoon fresh ginger (grated); 1 tablespoon Thai green curry paste; 0.5 cup light coconut milk; 0.25 cup vegetable broth; 0.5 tablespoon lime juice; 0.5 cup jasmine rice (cooked); 0.5 cup fresh green beans (trimmed); 1 tablespoon fresh cilantro (chopped, for garnish); 0.125 teaspoon salt

Flaky salmon simmered in a creamy, vibrant Thai green curry sauce with coconut milk and lime, served over jasmine rice and accompanied by crisp green beans.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Thai
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
High-Protein
Pescatarian

Ingredients

4 ounce salmon fillet (skinless)
1 teaspoon olive oil
0.25 yellow onion (thinly sliced)
0.5 clove garlic (minced)
0.5 teaspoon fresh ginger (grated)
1 tablespoon Thai green curry paste
0.5 cup light coconut milk
0.25 cup vegetable broth
0.5 tablespoon lime juice
0.5 cup jasmine rice (cooked)
0.5 cup fresh green beans (trimmed)
1 tablespoon fresh cilantro (chopped, for garnish)
0.125 teaspoon salt

Instructions

Season the 4 ounces salmon fillet lightly with a pinch of salt. Heat 1 teaspoon olive oil in a medium non-stick skillet over medium heat.
Add 0.25 each thinly sliced yellow onion and cook for 2-3 minutes until softened. Stir in 0.5 clove minced garlic and 1/2 teaspoon grated fresh ginger, cooking for 1 minute until fragrant.
Add 1 tablespoon Thai green curry paste and cook for 30 seconds, stirring constantly.
Pour in 1/2 cup light coconut milk and 1/4 cup vegetable broth, bringing the mixture to a gentle simmer. Add the 1/2 cup fresh trimmed green beans and cook for 2-3 minutes.
Carefully place the salmon fillet into the simmering curry. Cover the skillet and cook for 5-7 minutes, or until the salmon is cooked through and flakes easily.
Remove from heat and stir in 1/2 tablespoon lime juice. Serve the curry immediately over 1/2 cup cooked jasmine rice, garnished with fresh cilantro if desired.

Notes

Adjust the amount of green curry paste to control the spice level. You can use pre-cooked jasmine rice for even faster prep.

Nutrition (per serving)

Calories: 490
Protein: 37.5 g
Carbohydrates: 38.5 g
Fat: 20.5 g
Fiber: 4.5 g
Sodium: 750 mg
Saturated Fat: 10.5 g
Sugar: 5.5 g
Cholesterol: 60 mg