Thai Red Curry Salmon with Coconut Rice

Ingredients

• 170 g salmon fillet
• 1.5 tbsp red curry paste
• 3/4 cup coconut milk
• 1/4 cup chicken broth (or water)
• 1 tsp brown sugar(optional)
• 1 tbsp lime juice
• 1.5 cups broccoli
• 0.5 cup bell pepper
• 1 cup cooked jasmine rice
• 1 tsp neutral oil

Instructions

1. 1

   Heat a small pot or pan over medium heat with a tiny bit of oil. Stir in red curry paste for 30–60 seconds until fragrant.

2. 2

   Whisk in coconut milk and broth. Simmer 2–3 minutes.

3. 3

   Add broccoli and bell pepper; simmer 3–4 minutes until tender-crisp.

4. 4

   Add salmon and gently simmer 5–7 minutes until just cooked through.

5. 5

   Stir in lime juice (and brown sugar if using) to balance flavors.

6. 6

   Serve over jasmine rice with extra sauce.