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Coconut Lemongrass Curry Salmon
Rated 5.0 stars by 1 users
This Coconut Lemongrass Curry Salmon is rich, aromatic, and weeknight-friendly, with tender salmon simmered in our Red Boat Vietnamese Lemongrass Curry Sauce which brings depth and balance, while broccoli and onion soak up all that flavorful sauce. It comes together quickly in one pan but tastes like something you’d order at your favorite restaurant. Serve it over jasmine rice and finish with scallions and cilantro for a fresh, vibrant bite.
Ingredients
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6 oz broccoli florets
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1 small onion, diced
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2lbs salmon, cut into 4 portions
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1 jar of Red Boat Vietnamese Lemongrass Curry
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1 cup of coconut milk
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1/2 tsp salt
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Scallions, for garnishing
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Cilantro, for garnishing
Directions
Pat salmon dry and season with salt. Heat oil in a large pan over medium heat. Sear salmon on all sides until golden. Remove and set aside.
To the pan, add diced onion and sauté until softened. Add in broccoli florets, Red Boat Vietnamese Lemongrass Curry sauce and coconut milk. Stir until coconut milk is well combined.
Add back in the salmon, nestling it into the curry. Cover and cook for 2-3 minutes. Remove lid and continue cooking until salmon reaches desired temperature and the curry sauce begins to thicken slightly. Enjoy immediately over jasmine rice and garnish with scallions and cilantro.
