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Coconut Lemongrass Curry Salmon
Rated 5.0 stars by 1 users
This Coconut Lemongrass Curry Salmon is a vibrant, comforting dish that combines tender, pan-seared salmon with crisp broccoli in a rich and aromatic coconut curry sauce. Our Red Boat Vietnamese Lemongrass Curry brings bright citrusy notes, fragrant spices, and a gentle warmth that pairs perfectly with the richness of the salmon. Simmered in creamy coconut milk, the sauce becomes silky and flavorful, coating every bite. Served over jasmine rice and finished with fresh scallions and cilantro, this easy meal delivers restaurant-quality flavor in under 30 minutes.
Ingredients
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6oz 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.
