Creamy Coconut Salmon Curry
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Creamy Coconut Salmon Curry

Creamy Coconut Salmon Curry

with Peas

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

56 g

Green Peas

¾ cup

Jasmine Rice

1 unit(s)

Coconut Milk

1 unit(s)

Red Onion

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)


Nutrition Values

Calories730 kcal
Fat33 g
Saturated Fat18 g
Carbohydrate78 g
Sugar5 g
Dietary Fiber3 g
Protein34 g
Cholesterol80 mg
Sodium180 mg
Trans Fat0 g
Potassium850 mg
Calcium75 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • Using a strainer, rinse rice until water runs clear.
  • Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove the pot from heat. Set aside, still covered.
  • Meanwhile, peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl).
  • Peel, then mince or grate garlic.
  • Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl).
  • Finely chop 1 tbsp serrano (dbl for 4 ppl), removing seeds for less heat. (TIP: We suggest using gloves when prepping serranos!)
  • Pat salmon dry with paper towels, then season with salt and pepper.
  • Arrange salmon on a parchment-lined baking sheet.
  • Roast in the middle of the oven until cooked through, 7-10 min.**

  • Meanwhile, heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp oil (dbl for 4 ppl), then onion, garlic and ginger. Cook, stirring occasionally, until tender and fragrant, 3-4 min.
  • Season with salt and pepper.
  • Add mild curry paste and peas. Cook, stirring constantly, until fragrant, 1 min.
  • Add coconut milk. Cook, stirring occasionally, until slightly thickened, 3-4 min.
  • Season with salt and pepper.
  • If desired, gently remove and discard salmon skin.
  • Fluff rice with a fork.
  • Divide rice and salmon between bowls.
  • Top with curry sauce.
  • Sprinkle serrano over top, if desired.
  • Tear over basil.