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SuperQuick Thai Coconut-Curry Salmon Bowls
with Garlic Rice and Cashews
Flaky seared salmon is smothered in fragrant coconut-curry broth and served with steaming garlicky rice for the ultimate quick and comforting meal.
Ingredients: Salmon fillets • Coconut milk (coconut extract, water) • Sweet bell pepper • Jasmine rice • Sugar snap peas • Cashews (cashews, soybean and/or canola oil) (cashew) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Red curry paste (ginger, water, garlic, onion, sugar, canola oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Thai seasoning (modified milk ingredients, onion powder, garlic powder, white sesame seed, salt, spices, sugar (corn syrup solids), yeast extract powder (yeast extract, salt), lemongrass powder, coconut powder (coconut milk, maltodextrin, sodium caseinate), coconut oil, silicon dioxide, oleoresin paprika, citric acid, lime juice powder (corn syrup solids, lime juice, lime oil)) (milk, sesame, sulphites).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
113 g
Sugar Snap Peas
1 unit(s)
Coconut Milk
56 g
Cashews, chopped
(Contains Cashews May contain Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 tbsp
Red Curry Paste
(May contain Milk, Soy, Sulphites)
2 tbsp
Garlic Spread
(May contain Milk, Soy, Sulphites)
1 tbsp
Thai Seasoning
(Contains Milk, Sesame, Sulphites May contain Mustard, Peanuts, Soy, Tree nuts, Wheat)
1 tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
1 tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Once the water is boiling, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high heat.
- While the pan is heating, pat salmon dry with paper towels, then season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook until skin is crispy, 5-6 min. Flip and cook until salmon is cooked through, 3-4 min.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- When done, remove salmon from heat.
- Transfer salmon to a plate.
- Reheat the same pan over medium-low.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers, snap peas, coconut milk, red curry paste, ginger-garlic puree, soy sauce and Thai seasoning. (NOTE: Trim snap peas if desired.) Cook, stirring often, until sauce is slightly thicked and veggies are tender-crisp, 2-4 min.
- Fluff rice with a fork, then stir in garlic spread.
- Divide rice between bowls. Top with salmon.
- Spoon curry-veggie mixture over fish.
- Sprinkle with cashews.
If you've opted to get salmon, heat a large non-stick pan over medium-high heat. Season and prepare the salmon the same way the recipe instructs you to prepare and season the tilapia. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-sides down. Cook until skin is crispy, 5-6 min. Flip and cook until salmon is cooked through, 3-4 min.**