Food Fish Thai Curried Salmon and Snap Peas 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. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on April 25, 2018 Print Share Hands On Time: 20 mins Total Time: 25 mins Servings: 4 Yield: 6 cups salmon mixture Jump to Nutrition Facts Ingredients 1 13.5 ounce can unsweetened coconut milk, unshaken 4 teaspoons Thai green curry paste 2 cloves garlic, minced 1 tablespoon brown sugar 1 tablespoon fish sauce 1 ¼ pounds skinless salmon fillets, cut into 1-inch pieces 2 cups snap peas, sliced lengthwise ¼ cup chopped fresh basil 2 tablespoons lime juice Cooked jasmine rice Directions 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. Print Nutrition Facts (per serving) 588 Calories 25g Fat 31g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 588 % Daily Value * Total Fat 25g 32% Saturated Fat 19g 95% Cholesterol 77mg 26% Sodium 718mg 31% Total Carbohydrate 31g 11% Total Sugars 4g Protein 32g Vitamin C 24mg 120% Calcium 46mg 4% Iron 3mg 14% Potassium 644mg 14%