Photo: Whitney Ott; Styling: Claire Spollen 
Yield
Serves 4 (serving size: 1 fillet, 2 tablespoons sauce, and about 1/3 cup rice)

How to Make It

Step 1

Place brown sugar, lime juice, red curry paste, and coconut milk in a large skillet, stirring to combine. Add fish to pan; bring to a simmer over medium-high heat. Cover, reduce heat to medium-low, and cook 9 minutes or until desired degree of doneness, turning once after 5 minutes. Place fish on a plate; sprinkle with salt and cilantro.

Step 2

Prepare rice according to package directions.

Step 3

Bring remaining sauce to a boil in skillet; boil 6 minutes or until reduced to 1/2 cup. Serve sauce with rice and fish.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

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Ratings & Reviews

arnsgirl's Review

lmlyne
November 18, 2014
FANTASTIC meal! Took us right back to Mamma's Fish House on Maui! To finish the meal, we added the peas in the pic, some mango chutney and sliced bananas on the side! Perfection! Just what I was craving!

annieo67's Review

promogal
November 03, 2014
This recipe was certainly quick and easy to put together, but I agree with the others that the sauce was sweeter than I expected and not quite flavorful enough. We added wedges of lime at the table which helped some, but I think that more red curry paste would have made a big difference, as one of the other commenters said. If I made it again I would definitely do that, and perhaps skip the sugar. Also a bit of a weird preparation for salmon; might have been better with shrimp. I made it with the peas as suggested but used regular white basmati rice as I did not have brown and don't usually use "instant" rice.

trudy48's Review

Jilliusc
October 10, 2014
We are not huge fans of curry dishes, but this one looked mild and that's what we liked about it. I found it easy to prepare and my hubby raved about it. I was light with a bit of a sweet coconut taste. I served it with basmati rice and snow peas and a bottle of Savignon Blanc...

lmlyne's Review

arnsgirl
October 08, 2014
Bland, sweet and a ton of pots and pans for a quick recipe (that was between the fish, rice and peas).

wonderwab's Review

trudy48
October 04, 2014
We really liked this recipe, with a few caveats. 1) We used shrimp instead of salmon because it's what we had. 2) I added at least 6x the red curry paste (close to half the jar) to give it more flavor. With the suggested about it was bland verging on too sweet, but with the extra curry it was awesome! It reminded me of the Panang curry I get from a Thai restaurant.

promogal's Review

wonderwab
October 03, 2014
Not making this one again. The sauce was oddly sweet. I plated per the pictured in layers--big mistake. Each item has a nice taste but on it's own - the flavors didn't compliment each other in my opinion. Then cooking the sauce down at the end and putting on top was not necessary and overwhelmed the dish. Family didn't like at all.

JillyBurke's Review

SharonLehm
October 02, 2014
Great for a quick but impressive weeknight meal. The sauce is lovely. Probably needs more salt. Precooked rice was easy but not too flavorful.

Jilliusc's Review

JillyBurke
September 29, 2014
N/A

SharonLehm's Review

annieo67
September 28, 2014
This was a really odd dish. Cooking the fish in the sauce was awkward and the sauce needed almost double the red curry to compete with with sweet coconut milk. The milk separated right away making the sauce unappealing to me. This recipe needs more work in my opinion.

brighteyes8's Review

brighteyes8
September 24, 2014
Tasty and easy. Tastes like it was a lot harder to make than it was, which always scores big points in my book. I used full-fat coconut milk and added 1/8 t. salt to a half sauce recipe (I always think CL does not add enough salt). I did stop reducing the sauce at about double the volume they said to reduce it too -- seemed plenty thick and flavorful to me at that point but may be because of the coconut milk I used. Made with the snow peas that accompanied this recipe and cooked brown rice from scratch.