Salmon Coconut Curry Bowls with Jasmine Rice

Some nights, I just crave a meal that feels like a warm hug – comforting, flavorful, and a little indulgent. That’s exactly what this Salmon Coconut Curry Bowls delivers and it’s likely gonna make you feel the same.

Think tender, perfectly seared salmon, a creamy coconut curry sauce packed with bold spices, and fluffy jasmine rice soaking up all that goodness.

It’s rich without being heavy, vibrant yet simple to make. The best part? You can easily tweak it to fit your mood – swap in shrimp, chicken, or even tofu, and it’s just as delicious.

Ingredients Required To Make Salmon Coconut Curry Bowls with Jasmine Rice

For the Jasmine Rice:

• 1½ cups jasmine rice
• 2¼ cups water
• ½ teaspoon salt
• 1 tablespoon coconut oil or butter

For the Salmon Curry:

• 1½ pounds fresh salmon fillets, skin removed
• 3 tablespoons coconut oil, divided
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 2-3 tablespoons curry powder (adjust to taste)
• 1 teaspoon ground turmeric
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (optional for heat)
• Two 13.5-ounce cans of rich and creamy full-fat coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• Freshly squeezed juice from two limes, plus extra wedges for serving
• 1 red bell pepper, sliced
• 1 cup sugar snap peas or green beans

For Garnish:

• 1 cup fresh basil leaves, torn
• ¼ cup fresh cilantro, chopped
• 2 green onions, thinly sliced
• 1 red chili, thinly sliced (optional)
• ¼ cup toasted coconut flakes
• Lime wedges

Instructions To Make Salmon Coconut Curry Bowls with Jasmine Rice

Step 1: Prepare the Jasmine Rice

You’ll want to start with the foundation of your bowl. Rinse the jasmine rice under cold water until the water runs clear – this removes excess starch and prevents gumminess.

In a medium saucepan, combine the rinsed rice, water, salt, and coconut oil.

Bring to a vigorous boil, then immediately reduce heat to the lowest setting, cover tightly, and let it simmer undisturbed for 15 minutes.

Remove from heat but keep covered for an additional 10 minutes to allow the steam to finish its magic.

Step 2: Prepare the Salmon

Pat those beautiful salmon fillets dry with paper towels – moisture is the enemy of proper searing.

Cut the salmon into 1½-inch cubes.

Season generously with salt and pepper, allowing the seasoning to permeate the fish while you prepare other ingredients.

Step 3: Begin the Curry Base

Heat 2 tablespoons of coconut oil in a large, deep skillet or Dutch oven over medium heat until it shimmers with potential.

Toss in your diced onions and saute until they become translucent – about 4-5 minutes.

The kitchen should now be filling with that irresistible aroma that signals good things are coming.

Add the minced garlic and grated ginger, cooking for another 60 seconds until fragrant but not browned.

Step 4: Bloom the Spices

Now for the aromatic magic! Sprinkle in the curry powder, turmeric, coriander, and cayenne (if using).

Stir continuously for 30-45 seconds – this crucial step blooms the spices, releasing their essential oils and intensifying their flavors.

The mixture will become fragrant and slightly darker.

Step 5: Create the Curry Sauce

Pour in the coconut milk, stirring to incorporate all those beautiful spices.

Add fish sauce and brown sugar, bringing the mixture to a gentle simmer.

Let this simmer uncovered for about 10 minutes, allowing the sauce to reduce slightly and the flavors to meld into a harmonious symphony.

Step 6: Add Vegetables

Introduce the sliced red bell pepper and sugar snap peas to the simmering curry.

These vegetables should retain some crispness, so they’ll only need about 3-4 minutes in the hot curry.

Step 7: Cook the Salmon

In a separate non-stick skillet, heat the remaining tablespoon of coconut oil over medium-high heat.

Carefully add the salmon cubes, making sure not to overcrowd the pan (work in batches if necessary).

Sear quickly on all sides until just golden – about 2 minutes total. The salmon should be slightly undercooked at this stage.

Step 8: Combine and Finish

Gently transfer the seared salmon to the curry sauce.

Reduce heat to low and simmer for just 2-3 minutes until the salmon is cooked through but still tender and moist.

Remove from heat and stir in the lime juice, adjusting seasoning with salt as needed.

Step 9: Serve with Love

Fluff the jasmine rice with a fork and divide among 4 serving bowls.

Ladle the salmon curry generously over the rice.

Garnish each bowl with torn basil leaves, cilantro, sliced green onions, chili slices (if using), and toasted coconut flakes.

Serve with lime wedges for that final burst of freshness.

Nutritional Information

• Calories: Approximately 650 per serving
• Protein: 38g
• Carbohydrates: 48g
• Fat: 35g (primarily healthy fats from salmon and coconut)
• Fiber: 4g
• Sodium: 780mg

Cooking Notes

The key to this dish’s success lies in not overcooking the salmon. Fish continues cooking slightly in residual heat, so remove the curry from heat when the salmon still looks slightly underdone at the center.

Alternatives Worth Trying

Haven’t got salmon on hand? Fear not! This versatile curry welcomes other protein options:

1. White Fish Substitution: Firm white fish like cod or halibut makes an excellent alternative. They’ll require even less cooking time – just 1-2 minutes in the simmering curry.
2. Shrimp Sensation: Large shrimp or prawns transform this into an equally delightful seafood curry. They cook even faster, needing only about 2 minutes in the hot curry until they turn pink.
3. Vegetarian Delight: Replace the salmon with 2 cups of cubed firm tofu (pressed and pan-seared first) and increase the vegetables. Add 1 cup of mushrooms for an umami boost.
4. Chicken Variation: For those who prefer poultry, boneless chicken thighs cut into 1-inch pieces make a wonderful substitution. They’ll need to be fully cooked before adding to the curry (about 6-8 minutes of searing).

Variations To Elevate The Dish

Bold experimentation leads to culinary discoveries! Consider these exciting twists:

1. Thai-Inspired Version: Add 1-2 tablespoons of Thai red curry paste instead of curry powder, and include 1 stalk of lemongrass (bruised and cut into 4-inch pieces) during simmering. Remove the lemongrass before serving.
2. Pineapple Paradise: Add ¾ cup of fresh pineapple chunks when you add the vegetables for a sweet-tangy dimension that complements the rich curry.
3. Spinach Enhancement: Stir in 2 cups of fresh spinach just before adding the salmon for added nutrition and a pop of vibrant green.
4. Coconut Rice Upgrade: Prepare the jasmine rice with coconut milk instead of water (same quantity) for an even more luxurious base.

Final Thoughts

The searing of salmon separately rather than poaching directly in curry preserves its delicate texture while creating flavor through caramelization.

The blooming of spices releases fat-soluble compounds that would otherwise remain dormant.

Consider this recipe not as a fixed destination but as a culinary compass pointing toward endless possibilities.

Every kitchen tells a story – yours might include a pinch more turmeric because your family adores its earthy notes, or perhaps an extra handful of vegetables because that’s what your garden yielded today.

The true beauty of home cooking lies not in perfection but in personalization.

This salmon curry bowl becomes truly yours when you adjust it to suit your unique palate and circumstances.

Remember, recipes are merely guidelines – your intuition and taste preferences are the true secret ingredients that no cookbook can provide.

Frequently Asked Questions