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; 77 mg cholesterol; 718 mg sodium. 31 g carbohydrates; 32 g protein;