Ingredients (for 2 servings)
For the Salmon:
2 salmon fillets (150–180g each)
1 tbsp coconut oil or vegetable oil
1/2 tsp salt
1/4 tsp black pepper
For the Coconut Curry Sauce:
1 can (400ml) coconut milk
1 tbsp red or yellow curry paste
1 clove garlic, minced
1 tsp ginger, minced
1 tbsp lime juice
1 tsp fish sauce (optional)
1 tsp sugar (optional)
For the Rice:
1 cup jasmine rice
2 cups water
Pinch of salt
Optional Garnishes:
Fresh cilantro or Thai basil
Lime wedges
Instructions
Cook the jasmine rice:
Rinse the rice under cold water until water runs clear.
In a pot, combine rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
Remove from heat and let it sit covered for 5 minutes.
Prepare the coconut curry sauce:
Heat a small saucepan over medium heat.
Add garlic and ginger, sauté for 1–2 minutes until fragrant.
Stir in curry paste and cook for 1 minute.
Pour in coconut milk, lime juice, fish sauce, and sugar. Simmer for 5–7 minutes until slightly thickened.
Cook the salmon:
Heat coconut oil in a skillet over medium-high heat.
Season salmon fillets with salt and pepper.
Sear salmon skin-side down for 3–4 minutes, then flip and cook another 3–4 minutes until cooked through.
Serve:
Plate jasmine rice, place salmon fillets on top, and pour coconut curry sauce over.
Garnish with fresh cilantro or Thai basil and serve with lime wedges