Thai Coconut Curry Salmon with Jasmine Rice

Rinse 1.5 cups of jasmine rice under cold water until the water runs clear. Add rice to a medium pot with 2.25 cups of water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

While rice cooks, mince 3 cloves of garlic and grate 1 inch of fresh ginger. Slice 1 red bell pepper and 1 zucchini into thin strips.

Pat 1.5 pounds of salmon fillets dry with paper towels and season with 1/4 teaspoon salt. Cut into 2-inch pieces.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add salmon pieces and sear for 2 minutes per side until lightly browned but not fully cooked. Remove salmon from the pan and set aside.

In the same skillet, add 1 tablespoon vegetable oil. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

Add 2 tablespoons red curry paste to the skillet and stir for 1 minute to release the flavors.

Pour in 14 oz can of coconut milk, 1 tablespoon fish sauce, and 1 tablespoon brown sugar. Stir to combine and bring to a simmer.

Add sliced bell pepper and zucchini to the curry sauce. Simmer for 5 minutes until vegetables begin to soften.

Return the salmon to the skillet, nestling the pieces into the sauce. Cover and simmer for 5-7 minutes until salmon is cooked through and flakes easily.

Squeeze juice from half a lime into the curry. Stir gently to incorporate.

Serve the curry salmon over jasmine rice. Garnish with fresh cilantro, basil leaves, and lime wedges from the remaining half lime.