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One Pan Salmon Curry and Rice



Prep Time:

5-10 mins

Cook Time:

20-25 mins

One Pan Salmon Curry and Rice


  • 1 C. Jasmine Rice
  • 1 ½ C. Water or Seafood Broth
  • 1 Tbsp Butter
  • 2 Cans Coconut Milk, Full Fat
  • 2 Tbsp Yellow Curry Powder
  • 1 Tbsp Arrowroot Powder + 2 Tbsp Water
  • 2 Tbsp Dried Minced Onion
  • 2-3 Cans Safe Catch Wild Pacific Pink Salmon
  • 2 C. Frozen Peas

Tools you'll need

  • Fork
  • Small Bowl
  • Frying Pan & Lid
  • Spoon
  • Measuring Spoons
  • Measuring Cups
  • Stove
  • Serving spoon


  1. Add rice, water or broth, and butter to a pan and bring to a boil.
  2. Reduce to a simmer and cover with a lid. Cook for 15 minutes.
  3. After 15 minutes, remove pan from heat and let pan sit for 10 minutes.
  4. After 10 minutes, fluff rice and remove rice from pan. Put rice in a covered dish to keep warm.
  5. To the same pan, add your coconut milk. Stir in curry powder and dried minced onion and stir until combined evenly. Bring to a simmer.
  6. Make a slurry by stirring together 1 Tbsp arrowroot powder and 2 Tbsp water with a fork until combined evenly. Pour into pan and stir well.
  7. Next add your cans of salmon to a dish (do not drain) and use a fork to flake up salmon to your liking.
  8. Add salmon to your curry and stir well, simmering for a few minutes.
  9. Add your frozen peas right to the pan and stir in.
  10. 10.Serve your curry over rice and top with any additional herbs, like mint or fresh oregano to garnish and brighten it up!


This dish is perfect for a busy weeknight and leftovers store great to reheat. Add in additional veggies if you’d like, like red or yellow peppers.

Top with red pepper flakes or jalapeños to heat it up to your liking.

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