Coconut-Curry Salmon And Basmati Rice – a delicious recipe with brown sugar, lime juice, red curry, light coconut milk, salmon, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place brown sugar, lime juice, red curry paste, and coconut milk in a large skillet, stirring to combine. Add fish to pan; bring to a simmer over medium-high heat. Cover, reduce heat to medium-low, and cook 9 minutes or until desired degree of doneness, turning once after 5 minutes. Place fish on a plate; sprinkle with salt and cilantro.
2
Prepare rice according to package directions.
3
Bring remaining sauce to a boil in skillet; boil 6 minutes or until reduced to 1/2 cup. Serve sauce with rice and fish.
4
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329
kcal
Calories
14
g
Fat
25
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon brown sugar, 2 teaspoons fresh lime juice, 1 1/2 teaspoons red curry paste, 1 (15-ounce) can light coconut milk, and more.
Yes, Coconut-Curry Salmon And Basmati Rice falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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