Ingredients
Scale
- 2 salmon fillets
- 1 can (about 13.5 ounces) coconut milk, full-fat
- 3 tablespoons red curry paste
- 1 lime, juice of
- a handful fresh cilantro, chopped
- 1 cup vegetable broth, low-sodium
- 1 cup bell peppers, mixed colors, chopped
Instructions
- Prepare all ingredients for caribbean coconut curry salmon.
- Follow the preparation steps as described in the recipe.
- Cook according to the specified time and temperature.
- Serve and enjoy your delicious meal.
Notes
Store leftovers in an airtight container, refrigerating for up to three days.
Reheat gently on low heat, ensuring salmon remains moist and tender.
Serve with coconut rice or naan for a delightful meal experience.
Add fresh lime juice before serving for an extra flavor boost.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 25mg