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Curry-Peanut Salmon & Coconut Rice

with Marinated Vegetables & Lime Peanuts

30 MIN

+$1.99/serving 4 Servings

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with Shrimp

From the Test Kitchen

A bed of fragrant coconut rice is perfect for soaking up the sauce in this dish, which highlights peanut butter spread, curry paste, fresh lime juice, and more. Crunchy bites of marinated cucumbers and bell peppers add refreshing contrast to the rich and saucy salmon.
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Nutrition

PER SERVING
Calories

500 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
1 cup Long Grain White Rice
3 Tbsps Roasted Peanuts
1 13.5-Oz Can Light Coconut Milk
4 Persian Cucumbers
2 Tbsps Mirin (Salted Cooking Wine)
2 Tbsps Rice Vinegar
1 Tbsp Yellow Curry Paste
1 Tbsp Smooth Peanut Butter Spread
1 Lime
2 Bell Peppers

step-by-step

instructions

Cook Along

1 Make the coconut rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, 1/2 cup of water, and all but 2 tablespoons of the coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 14 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise; thinly slice crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon; halve the lime crosswise. Roughly chop the peanuts. In a bowl, combine the sliced cucumbers, diced peppers, mirin, vinegar, and the juice of 1 lime half. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the peanut butter spread, remaining coconut milk, the juice of the remaining lime half, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the lime zest and chopped peanuts. Stir to thoroughly combine.

3 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes or until opaque and cooked through. Turn off the heat. Serve the coconut rice topped with the cooked shrimp, marinated vegetables (including any liquid), and curry-peanut sauce. Garnish with the lime peanuts. Enjoy!