Dive into a bowl of bliss with our Spicy Coconut Broth featuring succulent Tasmanian Atlantic salmon and fluffy jasmine rice! This vibrant dish, infused with the rich flavors of red curry and creamy coconut, is not only a feast for the senses but also a quick and healthy meal option that can be prepared in just 35 minutes. Whether you're seeking a comforting dinner or a show-stopping dish for guests, this recipe promises to tantalize your taste buds and leave you craving more. Ready to embark on a culinary adventure that will transport you straight to the heart of Asia? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb Tasmanian Atlantic salmon, cut into chunks
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tbsp red curry paste
- 1 cup jasmine rice
- 1 tbsp fish sauce
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Cut the Tasmanian Atlantic salmon into bite-sized chunks and set aside. Rinse the jasmine rice under cold water until the water runs clear, then drain and set aside.
- In a medium saucepan, combine 1 cup of jasmine rice with 1 3/4 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-18 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- While the rice is cooking, heat a large pot or Dutch oven over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Pour in the can of coconut milk and the vegetable broth. Stir well to combine the curry paste with the liquids. Bring the mixture to a gentle simmer.
- Add the chunks of salmon to the broth. Gently stir to coat the salmon with the broth. Cook for about 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Stir in the fish sauce and adjust the seasoning if necessary. If you prefer a spicier broth, you can add more red curry paste at this stage.
- Once the rice is done resting, fluff it with a fork and divide it among four serving bowls.
- ladle the spicy coconut broth with salmon over the rice in each bowl. Garnish with fresh basil leaves for added flavor and presentation.
- Serve immediately and enjoy your delicious spicy coconut broth with Tasmanian Atlantic salmon and rice!
Tips
- Freshness Matters: For the best flavor, always use fresh Tasmanian Atlantic salmon. If possible, buy it from a trusted fishmonger to ensure quality.
- Customize the Heat: If you love spice, feel free to adjust the amount of red curry paste to suit your taste. A little goes a long way, but adding more can elevate the dish to a whole new level!
- Perfect Rice: Rinsing the jasmine rice is crucial to remove excess starch, which helps achieve that light and fluffy texture. Make sure to let it sit covered after cooking to allow it to steam perfectly.
- Garnish for Flavor: Don’t skip the fresh basil! It adds a burst of freshness that complements the richness of the broth beautifully. You can also experiment with other herbs like cilantro or mint.
- Meal Prep Friendly: This dish is great for meal prep! You can make the broth and rice ahead of time and store them separately in the fridge. Just reheat and serve for a quick meal during the week.
- Serving Suggestions: Consider adding some sautéed vegetables like bok choy or bell peppers for extra nutrition and color. They can be added to the broth during the last few minutes of cooking.
Nutrition Facts
Calories: 553kcal
Carbohydrates: 36g
Protein: 32g
Fat: 27g
Saturated Fat: 13g
Cholesterol: 28mg
