• Prep Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 4

Green Curry Salmon with Green Beans

  • Recipe Submitted by on

 Ingredients List

  • 4 salmon fillets (4 ounces each)
  • 1 cup light coconut milk
  • 2 tablespoons green curry paste
  • 1 cup uncooked instant brown rice
  • 1 cup reduced-sodium chicken broth
  • 1/8 teaspoon pepper
  • 3/4 pound fresh green beans, trimmed
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds, toasted
  • Lime wedges


Preheat oven to 400°. Place salmon in an 8-in. square baking dish. Whisk together coconut milk and curry paste; pour over salmon. Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.
Meanwhile, in a small saucepan, combine rice, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Remove from heat; let stand 5 minutes.
In a large saucepan, place steamer basket over 1 in. of water. Place green beans in basket; bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until beans are crisp-tender, 7-10 minutes. Toss with sesame oil and sesame seeds.
Serve salmon with rice, beans and lime wedges. Spoon coconut sauce over top as desired.

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