A brilliantly simple and delicious way to cook salmon, this 25-minute recipe is done in the time it takes to cook a pot of rice. Don't be tempted to skip the fresh basil; its flavor seals the flavor deal on this weeknight meal.




  • Spoon 2 tablespoons of the thick cream from the top of the can of coconut milk into a large (10-inch) high-sided skillet. Heat over medium heat until melted. Add curry paste and garlic; cook and stir 2 minutes.

  • Stir in the remaining coconut milk, brown sugar and fish sauce. Bring to boiling.

  • Add salmon and snap peas. Gently simmer for 5 minutes, uncovered, or until salmon flakes, gently stirring once halfway through cooking. Stir in basil and lime juice. Serve with rice.

Nutrition Facts

588 calories; 25 g total fat; 19 g saturated fat; 6 g polyunsaturated fat; 5 g monounsaturated fat; 77 mg cholesterol; 718 mg sodium. 644 mg potassium; 31 g carbohydrates; 1 g fiber; 4 g sugar; 32 g protein; 0 g trans fatty acid; 716 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 54 mcg folate; 4 mcg vitamin b12; 46 mg calcium; 3 mg iron;