Thai Coconut Rice with Salmon

Name: Thai Coconut Rice with Salmon
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: thai
Ingredients: 20g pack of fresh coriander; 3 limes; 2 x 400ml cans coconut milk; 2 tbsp light olive oil; 25g butter; 2 shallots finely chopped; 90g jar Thai red curry paste (we used Bart's spices); 500g basmati rice; 4 lime leaves fresh or freeze dried; 6 skinless salmon fillets each weighing about 140g/5oz; 3 tbsp soy sauce (we used Kikkoman's); 2 tsp golden caster sugar; 4 spring onions; 1 plump red chilli seeded and finely chopped; simple green salad to serve

4.65 (51)

⏱ 75 mins 🍽 Serves 6 🌶 thai ✅ Easy 🏷 Main course

This vibrant one-pot dish brings together Thai flavours in a simple preparation. Salmon fillets are steamed over a bed of basmati rice cooked in coconut milk, infused with red curry paste, lime leaves, and aromatics. The meal is finished with a zesty soy and lime dressing and a fresh garnish of spring onion, chilli, and coriander. It's an ideal main course for relaxed entertaining, requiring just 75 minutes from start to finish.

Ingredients

20g pack of fresh coriander
3 limes
2 x 400ml cans coconut milk
2 tbsp light olive oil
25g butter
2 shallots finely chopped
90g jar Thai red curry paste (we used Bart's spices)
500g basmati rice
4 lime leaves fresh or freeze dried
6 skinless salmon fillets each weighing about 140g/5oz
3 tbsp soy sauce (we used Kikkoman's)
2 tsp golden caster sugar
4 spring onions
1 plump red chilli seeded and finely chopped
simple green salad to serve

Method

Use a wide, shallow casserole or deep sauté pan, roughly 30cm across, with a tight-fitting lid to steam the salmon in one layer. Separate the coriander leaves from the stalks, finely chopping the stalks and reserving the leaves in a bowl. Grate the zest from one lime and set it aside. Combine both cans of coconut milk in a large jug, then fill one empty can with cold water and add it to the jug.
Warm the oil and butter in the pan. Add the shallots and cook gently for about 5 minutes, stirring, until they begin to colour. Stir in the curry paste and cook for another minute.
Remove the pan from the heat. Add the reserved lime zest, chopped coriander stalks, rice, and a heaped teaspoon of salt, mixing until the rice is coated in the paste. This base can be prepared up to two hours in advance.
Pour the coconut milk mixture over the rice and stir. Bring to a simmer, stirring gently occasionally and ensuring you reach the pan's bottom to prevent sticking. Scatter in the lime leaves and simmer, uncovered, for 5 minutes.
Give the rice one more stir, then place the salmon fillets on top. Cover the pan and let it cook very gently for 15-20 minutes until the salmon is cooked and the rice is tender. Keep the heat low to avoid crunchy rice at the bottom.
As the fish cooks, juice two limes (the grated one and another). In a small bowl, whisk the lime juice with the soy sauce and sugar until the sugar dissolves. Trim the spring onions, split them lengthways, and slice thinly on the diagonal. Combine the spring onions and chilli with the reserved coriander leaves. Cut the remaining lime into six wedges.
Once the rice and fish are ready, remove the pan from the heat and let it stand for 5 minutes. To serve, scatter a portion of the coriander salad over the contents of the pan. Plate some coconut rice, top with a salmon fillet using a fish slice, and drizzle with the soy-lime dressing. Add another spoonful of the coriander salad and serve each person a lime wedge. Offer any extra dressing and a simple green salad on the side.

Nutrition (per serving)

Calories857 kcal

Fat48 g

Saturates24 g

Carbs74 g

Sugars2 g

Protein38 g

Sodium1020 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinethai