Curry-Peanut Salmon & Coconut Rice with Marinated Vegetables & Lime Peanuts
Fast & Easy

Curry-Peanut Salmon & Coconut Rice

with Marinated Vegetables & Lime Peanuts

30 MIN
+$1.99/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    • 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
      490 Cals (est.)
    fresh
    ingredients
    Curry-Peanut Salmon & Coconut Rice with Marinated Vegetables & Lime Peanuts
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 3 Tbsps Roasted Peanuts
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • 1 13.5-Oz Can Light Coconut Milk
    • 4 Persian Cucumbers
    • 2 Tbsps Rice Vinegar
    • 1 Tbsp Yellow Curry Paste
    • 1 Tbsp Smooth Peanut Butter Spread
    • 1 Lime
    • 2 Bell Peppers
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

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    Curry-Peanut Salmon & Coconut Rice

    Make the coconut the rice
    1 Make the coconut the 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. 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 peanuts. Stir to thoroughly combine.

    Prepare the remaining ingredients
    Cook the salmon & serve your dish
    3 Cook the salmon & 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!

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