Creamy Coconut Salmon Curry
with Peas
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
(Contains Salmon)
¾ cup
Jasmine Rice
2 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
56 g
Green Peas
180 mL
Coconut Milk
1 unit(s)
Red Onion
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
Nutrition Values
Calories580 kcal
Fat18 g
Saturated Fat4 g
Carbohydrate75 g
Sugar4 g
Dietary Fiber3 g
Protein33 g
Cholesterol80 mg
Sodium160 mg
Trans Fat0 g
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.