Start your jasmine rice first — follow the package but trust, jasmine rice is way better than long grain for this vibe. Get that coconut fragrance going.
Heat a medium pan over medium heat. Drop in the curry paste and let it bloom for like 30 seconds — you'll smell when it's ready, it gets all fragrant and darker. (Don't skip blooming the paste — this is where the flavor depth comes from)
Slowly whisk in the coconut cream. It might look broken at first but keep whisking — it'll come together into this silky, spicy base. Bring to a gentle simmer.
Nestle the salmon fillets skin-side up in the coconut curry. Cover and let them poach for 4 minutes, then flip and go another 3-4 minutes depending on thickness.
While the salmon does its thing, blanch the green beans in salted boiling water for like 2-3 minutes until they're bright green and still have some snap. Drain and divide between two plates.
Stir half the cilantro into the curry sauce. Place the salmon over the green beans and spoon that fragrant curry sauce all over everything.
Hit it with the remaining cilantro and serve with the jasmine rice on the side. This is comfort food but make it fancy.
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