🥥🐟🍚 Coconut Curry Salmon with Jasmine Rice

Cook Rice: Rinse jasmine rice 🍚 under cold water. In a pot, bring water 💧 to a boil, add rice 🍚 and a pinch of salt 🧂. Cover, reduce heat, and simmer for 15-20 minutes until fluffy.

Sauté Aromatics: In a large skillet, heat olive oil 🫒 over medium heat. Add onion 🧅, garlic 🧄, and ginger 🌿, sauté until fragrant and softened (about 3-4 minutes).

Add Curry Paste: Stir in the red curry paste 🌶️ and cook for another minute, mixing well with the aromatics.

Add Coconut Milk: Pour in the coconut milk 🥥, stirring to combine. Bring to a simmer.

Cook Salmon: Gently place salmon fillets 🐟 in the coconut curry sauce. Cover and cook for about 10-12 minutes, or until the salmon is cooked through and flakes easily.

Add Veggies: In the last few minutes of cooking, add sliced bell pepper 🌶️ and spinach leaves 🥬 to the sauce. Stir gently until wilted.

Finish: Stir in soy sauce 🍶 and season with salt & pepper 🧂 to taste.

Serve: Spoon the coconut curry salmon 🥥🐟 over jasmine rice 🍚 and garnish with fresh cilantro 🌿 and lime wedges 🍋.

🍽️ Enjoy your meal!