Red Curry Salmon and Veggies

Red Curry Salmon and Veggies

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Red Curry Salmon with Veggie is not only a show-stopper to look at, but it’s seriously delicious – and easy to make! Yep, this one-pan, 30-minute meal is E-A-S-Y to throw together on a whim, and we can’t get enough it. We take center-cut portions of Atlantic salmon, sear them until irresistibly crispy on the outside and buttery on the inside and then simmer them in a sweet and spicy coconut curry sauce. We nestle in tons of veggies – portabella mushrooms, baby corn, spinach, red peppers, and onions – and then sprinkle it with a little bit of fresh basil. SO good.

Category Main Course

Recipe Ingredients

5 tsp coconut or olive oil, divided

1/2 cup onion, chopped

4 large garlic cloves, minced and divided

1 cup basmati rice

1 3/4 cups chicken stock, divided

14.5 oz can coconut milk

1 1/2 tsp salt, divided

1/2 tsp garlic powder

2 tbsp + 2 tsp packed brown sugar, divided

4 6 oz salmon filets

1 large red bell pepper

1/2 medium onion, sliced

4 oz sliced portabella mushrooms

1/2 cup baby carrots, chopped

2 tbsp red curry paste

2 tsp peanut butter

juice of 1/2 lime

1 1/2 cups baby spinach

1/2 cup thai or regular basil

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