4 Servings 25 min Cook
1 Tbsp Brown Sugar
2 Tsp Lime Juice
1 1/2 Tsp Curry Paste
1 3/4 Cup Coconut Milk
4 Fillet Pink Salmon
1/4 Tsp Salt
1 Tbsp Fresh Cilantro
1 Cup Brown Rice
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.
Prepare rice according to package directions.
Bring remaining sauce to a boil in skillet; boil 6 minutes or until reduced to 1/2 cup.
Serve sauce with rice and fish.
Serve hot and enjoy!