Salmon with Thai-Style Curry Peanut Sauce and Coconut Cilantro Rice.
You know when you really, really, really love something and you want to shout it from the rooftops?
THIS IS ME SHOUTING IT FROM THE ROOFTOPS over here.
I always end up making a recipe every few weeks that I think is my most favorite thing ever and better than anything else I’ve ever made. Always.
This is one of those.
The flavor! The flavor is intensely delicious. The salmon is buttery and flakey, the sauce is simple, rich but sort of light at the same time and the peanuts and shredded coconut give the best bite of crunchy texture at the end when you’re least expecting it. It has a touch of heat but is also creamy – and the cilantro lends a nice bright finish.
Paired with the coconut rice, I can barely stand it. I want to eat it FOR.EV.ERrrr, Sandlot style.
This is my absolute live-or-die meal of the moment and I could eat it at least once a week with leftovers for days. It’s satisfying but still feels summery enough to keep dinner light when the days are super hot. You can skip the rice and throw the salmon on top of salads or in a summer rolls – or heck even on top of some bread with grilled vegetables.
Wait. Did somebody say grilled bread?
This past weekend, one of my closest friends got married. It was SO much fun. Seriously one of the most fun and lovely weddings I’ve ever been to, if not the best. A few weeks ago to prepare, we had a spa day and left after six glorious hours of every spa service known to man – feeling like a big puddle of relaxed mush.
It was like all of our energy, sanity and brain power was massaged and exfoliated out of our body. We drove to a late lunch practically in silence and ordered a fantastic smoked salmon platter that I’ve truly been dreaming of ever since. The combination of flavors worked so well. Each bite was incredible and I could have ordered another platter for my lunch alone.
To continue rambling, there was a peanutty-curry like coconut sauce with shredded coconut on top of one of the pieces of salmon and we nearly fought over it. Major flavor overload. I’m not even going to humiliate myself and tell you that I kept eating it with truffle fries (because when there are truffle fries, you always get truffle fries, life law even if it is from 2007) but I definitely just told you that I kept eating it with truffle fries.
That’s neither here nor there, except it’s Monday so I want truffle fries for breakfast, lunch and dinner. Especially since I took a carbcation the last three days.
I didn’t smoke this salmon because, well, I have a toddler. The flavor is still outrageously great but smoking it first would kick it up so much. If you have the time, go for it! If you don’t, try it this way and prepare to want to eat the entire filet of salmon. Even Max loved it. I might make it ten more times this week. Or at least five. Maybe three?
Either way, it’s HAPPENING.
Salmon with Thai Curry Peanut Sauce and Coconut Cilantro Rice
- coconut cilantro rice
- 1 1/2 cups white jasmine rice
- 1 cup canned coconut milk
- 1 cup water
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
- 1/4 cup chopped cilantro
salmon with peanut curry
- 1 (2 pound) salmon filet
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon coconut oil
- 3 garlic cloves, minced
- 2 tablespoons red curry paste
- 3 tablespoons brown sugar
- 1/4 cup peanut butter
- 1 (15-ounce) can coconut milk
- 1 tablespoon toasted sesame oil
- 1/4 cup chopped peanuts
- 3 tablespoons unsweetened, shredded coconut
- fresh cilantro for topping
coconut cilantro rice
- Heat a saucepan over medium-high heat and add rice, coconut milk, water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the cilantro and serve. (My favorite jasmine rice is the brown jasmine rice from Trader Joe’s – all brands may have different cook times. Adjust the liquid and cook time according to your directions.)
salmon with peanut curry
- Preheat the broiler in your oven.
- Whisk together the salt, pepper, paprika and garlic powder. Rub it all over the salmon and place it on a baking sheet.
- Broil the salmon for 6 to 8 minutes, or until just opaque and flakey with a fork.
- To make the sauce (while the salmon is cooking, or ahead of time!), heat a small saucepan over medium heat. Add the coconut oil and once it’s hot, add the garlic, stirring for 30 seconds. Stir in the curry paste for another minute or so, until it slightly deepens in color. Add in the sugar, peanut butter coconut milk and sesame oil and whisk to combine. Bring the mixture. Taste and season with salt and pepper if necessary.
- Serve the sauce over top of the salmon. Serve with the rice and sprinkle peanuts, coconut and cilantro over top.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
P.S. please tell me how to stop eating blueberry pie. K thanks bye.
93 Comments on “Salmon with Thai-Style Curry Peanut Sauce and Coconut Cilantro Rice.”
Delicious! Can I freeze the sauce??? Thanks
Great recipe, the peanut sauce was delicious. Just added some fish sauce and lime juice to round out the flavor a bit. Added to my regular rotation!
‘Definitely a keeper’ – to quote my husband! This was beyond delicious! I made the sauce earlier in the day and heated it through, making this an almost hands off preparation at the last moment. Perfect. As a previous reviewer, I did add a small splash of fish sauce and lime juice, just to perk the sauce up a touch.
What kind of coconut milk? I used sweetened condensed canned coconut milk? Will see how it turns out
Pingback: 20 Weeks of More healthy Meal Concepts! 140 of my Favourite Weeknight Meals. | Rumorfacts Breaking News Updates | Latest News
Pingback: Five for Friday
Super easy and super tasty. I also added a little fish sauce (thanks to other comments–you were spot on!), and a little rice wine vinegar. Lime juice would have probably worked slightly better, but the rice wine vinegar added the acidity needed, and it totally works as a substitute if you don’t have any lime.
I made this for dinner today for the hubbs and myself. Incredibly easy and delicious. I also added a tiny splash of fish sauce and a tiny amount of lime zest to the sauce. Will definitely make again.
Pingback: Zojirushi NS-ZCC10 Rice Cooker What To Eat This Week: 4/26/20.
Love this recipe. I added a serrano chili pepper with the garlic and spinach to the sauce at the very end. Also added the juice of 1/2 lime at the end and garnished with fresh basil. I cooked the rice with coconut flakes instead of coconut milk. Can’t wait to have leftovers!!!
We loved this dish!
This sauce and salmon combo is amazing, and works great with a red curry paste, but is just as delicious with a massaman curry, which we have resorted to when we were out of red curry paste, and would be great for those with more mild spice tolerance. I have made this A LOT over the last few months, and if we have more sauce left over, I use it the next day to top a bowl of sweet potatoes and roasted veggies.
Pingback: Weekly Meal Plan 10/12/20 – 10/18/20 – SláinteSaludFoods
Thanks so much for sharing this recipe! My husband, who chokes down salmon normally because “it’s good for you” helped himself to seconds, and I turned this into a rice bowl with the leftovers the next day.
The coconut cilantro rice is really a treat! Nice work :)
Hi!! Could you please tell me if this could be altered for an 8 year old? Maybe have 2 pots and use a milder curry in one? Any name brand of curry paste you recommend?
I made this for dinner tonight – so delicious!! Husband said best satay sauce ever, had seconds. I used a massaman curry paste so probably would only use 2 tab of brown sugar next time. I used a home made crunchy peanut butter so i didnt top salmon with crushed nuts. I baked the salmon 200 degrees for 8 minutes. Thanks for sharing a wonderful and quick recipe.
I only made the salmon and it was bomb! My fillet was 1 pound but I didn’t reduce the sauce. I’m so glad I didn’t because my family LOVES the sauce to go with regular rice. We all drown the rice with sauce! Also used crunchy peanut butter as I didn’t have any smooth ones. I feel like I can use even more peanut bits and shredded coconut.
This was so incredibly delicious! So flavorful and perfectly balanced, plus easy to do (didn’t smoke it either cause toddlers too), but even without that, it’s really really good! A definite repeat at home! Thanks!