Thai Red Salmon Curry with Fragrant Jasmine Rice
Succulent salmon fillets and crisp sugar snap peas simmered in a creamy, spice-infused red Thai curry sauce over fragrant jasmine rice. Perfectly portioned for three servings to give you dinner plus a convenient lunch tomorrow.
Prep
15 min
Cook
15 min
Total
30 min
Makes
3 servings
Created together. Shared with you.
Made by Claire + Lila
Claire created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthEveryday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Protein consistency
Make a nourishing habit easier
This is another practical opportunity to include protein and varied whole foods—small habits that are easier to repeat than a perfect diet.
Notice: protein across the day
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
15 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Wok · Large skillet · Saucepan · Knife and cutting board
Time saver
Storage: Store excess portions in leak-proof glass containers. Reheat gently in a pan or microwave until steaming throughout.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Measure out jasmine rice and rinse thoroughly…
- 01
Measure out jasmine rice and rinse thoroughly…
Measure out jasmine rice and rinse thoroughly under cool water until the water runs clear. In a medium saucepan, combine the rinsed rice with 375ml (1.5 cups) of water and a pinch of salt. Bring to a boil over high heat, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 12 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
Look for: the water runs clear
Tap card to mark done - 02
Prepare the curry ingredients
While the rice cooks, prepare the curry ingredients. Cut 450g of fresh salmon fillet into bite-sized 1-inch (2.5cm) cubes. Slice the red bell pepper into thin strips, trim the sugar snap peas, and mince the garlic cloves and fresh ginger.
Tap card to mark done - 03
Heat 1 tbsp of olive oil in…
Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat. Add the salmon cubes and sear for 2 minutes total until lightly browned on the outside but not fully cooked through. Transfer salmon carefully to a plate and set aside.
Look for: lightly browned on the outside but not fully cooked through
Tap card to mark done - 04
Add the minced garlic
In the same pan over medium heat, add the minced garlic, ginger, and 2 tbsp of red Thai curry paste. Stir continuously for 1 minute until fragrant and sizzled.
Look for: fragrant and sizzled
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Pour in 300ml of light coconut milk
Pour in 300ml of light coconut milk, 1 tbsp of tamari, and 1 tsp of maple syrup. Bring the liquid to a gentle simmer.
Tap card to mark done - 06
Add the sliced red bell pepper and…
Add the sliced red bell pepper and sugar snap peas to the simmering curry sauce. Cook for 3 to 4 minutes until the vegetables are tender-crisp.
Look for: the vegetables are tender-crisp
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Return the seared salmon cubes to the…
Return the seared salmon cubes to the skillet, along with any accumulated juices. Simmer gently for 2 to 3 minutes until the salmon is cooked through and opaque in the center.
Look for: the salmon is cooked through and opaque in the center
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Stir in 1 tbsp of lime juice
Stir in 1 tbsp of lime juice. Divide the cooked jasmine rice evenly into three portions. Top each with equal amounts of the salmon and vegetable curry sauce.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 09
Allow remaining portions to cool completely at…
Allow remaining portions to cool completely at room temperature for up to 30 minutes before storing in airtight containers in the refrigerator for up to 3 days.
Allow: 30 minutes
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