Thai coconut rice with salmon

Recipe uploaded by

Sarah Randell

8 ratings

Recipe by Sarah Randell

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1. You will need a wide-based shallow casserole about 30cm in diameter, or a deep-sided sauté pan, with a tight-fitting lid as the salmon needs to steam in a single layer. Pick the coriander leaves off the stalks, finely chop the stalks and put the leaves in a bowl. Grate the zest of one of the limes. Set aside. Pour both cans of coconut milk into a large jug, then fill one of the empty cans with cold water and stir this into the jug.
2. Heat the oil and butter in the pan over a lowish heat, tip in the shallots and sizzle gently for about 5 minutes, stirring, until they start to turn golden. Stir the curry paste in and cook for another minute.
3. Take the pan off the heat and add the lime zest, coriander stalks, rice and a heaped teaspoon of salt, then mix everything together until the rice is coated in the curry paste. (You can prepare this up to two hours ahead.)
4. Pour the coconut milk mixture over the rice and stir. Bring to simmering point on a medium heat, stirring gently now and then. Get the spoon right to the bottom of the pan so the rice doesn't stick to it. Scatter in the lime leaves and leave everything to simmer, uncovered, for 5 minutes.
5. Stir the rice once more, then lay the salmon fillets on top. Cover and leave to barely simmer over a very low heat for 15-20 minutes until the salmon looks cooked and the rice is tender. Cook everything very gently or you will have crunchy rice on the bottom and no liquid left.
6. While the fish is cooking, juice two of the limes (the grated lime and another) and in a small bowl mix the juice with the soy sauce and sugar until the sugar has dissolved. Trim the spring onions, then split lengthways and slice into thin strands on the diagonal. Mix the spring onions and chilli with the coriander leaves. Cut the third lime into six wedges.
7. When the rice and fish are ready, take the pan off the heat and leave to stand for 5 minutes. To serve, scatter a third of the coriander salad over everything in the pan. Spoon some coconut rice on each plate, then, using a fish slice, put a salmon portion on top. Drizzle with some of the soy and lime dressing and scatter a spoonful of the coriander salad on top. Give everyone a lime wedge to squeeze over it. Serve the remaining dressing if anyone wants extra, and a side salad.

857 kcalories, protein 38g, carbohydrate 74g, fat 48 g, saturated fat 24g, fibre 0g, salt 2.55 g

'We loved the fragrant flavours and the fact that the fish was moist as it steamed. The tangy dressing lifted the creamy rice. I would make this again.'

Latest comments and suggestions

• nigel

  15 November 2007

  nigel commented on this recipe

  made this recipe several times, even for dinner guests. simple and tasty.

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• Louisa Smith

  16 December 2007

  Louisa Smith commented on this recipe

  Not as complicated as it sounds and all in one pot! I've only ever made it for my husband and myself but it would definitely be impressive enough to serve at a dinner party.

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• Gerald Rehn

  30 December 2007

  Gerald Rehn commented on this recipe

  Amazingly tasty, fresh and simple recipe. Best with really good and fresh (organic) salmon.

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• Gerald Rehn

  30 December 2007

  Gerald Rehn rated this recipe

  

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• CANRECIPES

  04 January 2008

  CANRECIPES rated and commented on this recipe

  

  Delicious. Have made this a couple of times, and it was a great success.

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• cuparsarah

  21 February 2008

  cuparsarah rated and commented on this recipe

  

  This is delicious as is at is but I have also accidentally added lime juice at the begining of the cooking and this was even tastier. Also I like the soy sauce/lime juice mixture with chillies in as it gives it a nice kick. Its very easy to make and everyone loves it.

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• LP

  18 March 2008

  LP rated and commented on this recipe

  

  I have made this several times for guests and all have been really impressed.

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• Lynsey

  23 March 2008

  Lynsey rated this recipe

  

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• Julia's

  31 March 2008

  Julia's commented on this recipe

  What a fantasic, tasty, easy recipe to make. My husband has insisted we have it again VERY SOON. I might try it with shredded chicken next time

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• megsnz

  31 March 2008

  megsnz rated and commented on this recipe

  

  YUM !!!

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• Ernie

  21 April 2008

  Ernie commented on this recipe

  I made this for my friend and I who were having a girlie night in. It was easy, delicious and looked really special. Will definitely make this again soon!

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• ClaireTaylor

  28 May 2008

  ClaireTaylor commented on this recipe

  Made this for a girls night in. Tasted really nice, was really easy to make, but it stuck on the bottom of my pan! Was a nightmare to clean the next morning! Would make again though, but would add more liquid to the rice.

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• katyrouth

  17 August 2008

  katyrouth rated and commented on this recipe

  

  Really delicious recipe! I used fish sauce rather than soy, missed out the coriander (not a fan!) and stirred the salad into the rice a couple of minutes before the end of cooking, as I'm not a fan of entirely raw spring onions. Mind stuck to the bottom a little too, and I had to add some more liquid - be careful to use a non-stick pan for this recipe and give it a little shake/stir every 3 minutes.

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• lalybaba

  15 September 2008

  lalybaba commented on this recipe

  Made this for the inlaws (always looking for easy recipies that will impress them with out adding to the stress factor of entertaining them). It went down a treat. I will definitly be making this again.

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• sticklebec

  18 November 2008

  sticklebec rated and commented on this recipe

  

  My boyfriend requests this on a weekly basis! I use mint instead of coriander which works brilliantly, really fresh tasting. A firm favourite!

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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 kaffir 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

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Difficulty and servings

Serves 6

Preperation and cooking times

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 kaffir 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

857 kcalories, protein 38g, carbohydrate 74g, fat 48 g, saturated fat 24g, fibre 0g, salt 2.55 g

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