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Creamy Coconut Salmon Curry

Creamy Coconut Salmon Curry

with Peas

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Tender salmon topped in a rich, creamy coconut curry infused with warm spices. Sweet peas add a pop of freshness, all served over fragrant jasmine rice for a comforting, flavourful meal.

Tags:

Family Friendly

Allergens:

Salmon

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

¾ cup

Jasmine Rice

2 tbsp

Curry Paste

56 g

Green Peas

180 mL

Coconut Milk

1 unit(s)

Red Onion

2 tbsp

Ginger-Garlic Puree

Nutrition Values

Calories580 kcal

Fat18 g

Saturated Fat4 g

Carbohydrate75 g

Sugar4 g

Dietary Fiber3 g

Protein33 g

Cholesterol80 mg

Sodium160 mg

Potassium750 mg

Calcium75 mg

Iron3.5 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.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

Cooking Steps

1

Preheat oven to 450°F.
To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. . Cover and bring to a boil over high heat.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

2

Meanwhile, peel onion, then cut half the onion into 1/2-inch pieces (use whole onion for 4 servings).

3

Pat salmon dry with paper towels, then season with salt and pepper.
To a parchment-lined baking sheet, add salmon,
Roast in the middle of the oven until cooked through, 10-12 min.**

4

Meanwhile, heat a large non-stick pan over medium heat.
When hot, add 1 tbsp (2 tbsp) oil, then onion. Cook, stirring occasionally, until tender, 2-3 min.
Season with salt and pepper.

5

Add garlic puree, 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.

6

Remove and discard salmon skin, if desired.
Fluff rice with a fork.
Divide rice and salmon between bowls.
Top with curry sauce.

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