Thai Red Curry Salmon with Jasmine Rice and Sautéed Spinach

Name: Thai Red Curry Salmon with Jasmine Rice and Sautéed Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 2 salmon fillets; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon red curry paste; 1 can coconut milk; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 0.25 cup fresh cilantro (chopped); 1 cup jasmine rice (cooked); 5 ounce fresh spinach

Flaky salmon fillets simmered in a rich, spicy Thai red curry coconut sauce, served with fluffy jasmine rice and quick-sautéed spinach for a satisfying and exotic meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Thai
Difficulty: Easy
Cost: $8.59/serving

Dietary

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

Ingredients

1 tablespoon olive oil
2 salmon fillets
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon red curry paste
1 can coconut milk
1 tablespoon fish sauce
1 teaspoon brown sugar
0.25 cup fresh cilantro (chopped)
1 cup jasmine rice (cooked)
5 ounce fresh spinach

Instructions

Season salmon fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear salmon, skin-side down (if applicable), for 4-5 minutes until crispy. Flip and cook for another 2-3 minutes.
Push salmon to one side of the skillet. Add red curry paste and cook for 1 minute, stirring constantly until fragrant.
Stir in coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer. Nestle the salmon back into the sauce. Reduce heat to medium-low and simmer for 5-7 minutes, or until salmon is cooked through and flaky.
While the curry simmers, cook the jasmine rice according to package directions or reheat pre-cooked rice. In a separate small pan, quickly sauté the fresh spinach with a drizzle of olive oil until wilted, about 2-3 minutes.
Garnish the curry with fresh cilantro before serving. Serve the salmon and curry sauce over jasmine rice, with the sautéed spinach on the side.

Notes

Adjust the amount of red curry paste to control the spice level. This dish pairs perfectly with a side of pre-made jasmine rice to ensure a speedy cooking time.

Nutrition (per serving)

Calories: 675
Protein: 40.5 g
Carbohydrates: 38.2 g
Fat: 42.1 g
Fiber: 5.8 g
Sodium: 1280 mg
Saturated Fat: 25.1 g
Sugar: 7.5 g
Cholesterol: 115 mg