Thai coconut rice with salmon

Thai coconut rice with salmon

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(26 ratings)

Ready in 1 hr - 1 hr 15 minutes


Serves 6
Sarah Randell serves up a summer one pot with big Thai flavours - great for relaxed entertaining

Nutrition and extra info


  • kcal857
  • fat48g
  • saturates24g
  • carbs74g
  • sugars2g
  • fibre0g
  • protein38g
  • salt2.55g
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  • 20g pack of fresh coriander
  • 3 limes



    The same shape, but smaller than…

  • 2 x 400ml cans coconut milk
  • 2 tbsp light olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 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)
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tsp golden caster sugar
  • 4 spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 plump red chilli, seeded and finely chopped
  • simple green salad, to serve


  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.

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Comments (30)

Pearlsbounce's picture

This is my favourite entertaining dish for salmon! Robust, deep flavours, a real chilli kick for those spice fans! I LOVE this recipe and haven't found any cookery book with such a recipe! Made it countless times

tanyah's picture

Delicious flavours in the rice, the recipe looks incredibly complicated but just read it through and you will see that it is, in reality, very simple. I was increasing the recipe so I just mixed the soy and limes, marinaded the salmon steaks and then baked them for 20 mins to go with the rice. I also mixed in the spring onions to the rice as didn't want them raw. My other comment would be that the rice took ages to cook, much longer than expected. Probably nearer 35 mins. Not sure why.

cook222's picture

Delicious and easy. Agree that the method should be rewritten as it makes it sound so complicated when it's not.

SEAMSTRESS's picture

absolutely gorgeous flavours

MamaBella's picture

Loved it. Great easy dinner. But the method MUST be simplified as its way too complicated as its very simple and easy

teijaandgary's picture

Am I the only one thinking this recipe is incredibly hard to follow, due to confusing explanation of the method? Don't get me wrong, the meal ended up wonderful even though I found use of limes rather excessive. I just think this recipe should be completely re-written and shortened. It was especially hard to check the steps mid-cooking when I wanted to check something quickly.

paindorfwolf's picture

90 minutes later and the rice still isn't cooked - not sure what I've done wrong!

supaluc's picture

Great concept but for some reason my rice got extremely sticky and as for the poor pan...i didn't need to go to the gym after scrubbing it the next day.

Nice flavours but the cooking times of rice and salmon and my oven didn't agree too well so just turned out a bit too mushy. Iwill definately try again :)

1bonny's picture

I didn't have salmon , so made it with fresh cod, it was absolutely fantastic, I followed the opinion of a comment I read, where sugar was not added to the dressing. will definately make again with the salmon next time !! served with fresh steamed broccoli and courgettes.mmm

andy_g's picture

OMG!!!!! Both my 10 year old (fish addict) daughter and I loved it! didn't have the corriander in so missed the salad out but that did not take anything away from this AWSOME dish. We will be making this again. Fantastic and easy dish to make, and a great one to get the kids involved in cooking. Our compliments to the chef :-)

jykseo's picture

This is our new favorite salmon recipe. The dressing drizzled at the end adds a great extra flavor. Simply fantastic!

ruthmoran's picture

This is a Mary Berry recipe. Don't know who Sarah Randell is but she's not made this one up!

djmcnae's picture

Absolutely delicious!! Salmon cooked to perfection and would definitely cook again, although next time I would give the sugar a miss as the sweetness did not work for me or my hubby!

LuluLolly's picture

Superb recipe!! A firm favourite with the whole family. I particularly like the fact that everything cooks in one pot.

npourzandi86's picture

skipped on sugar, not really needed. other than that 5 stars

npourzandi86's picture

absolutly amazing me and my boyfreind would stay in and cook this rather than go to a over prices restaurant any day! Rice is packed with amazing flavour! and salmon cooks perfectly. yum yum!

stephandsolly's picture

Very pleased with this - I used brown basmati and wild salmon. As the brown basmati needed nearer 25 mins the salmon was a little over done so next time I would cook the rice for 5 mins or so first before adding the salmon. Served with mange tout.

bechougham's picture

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

lalybaba's picture

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.

katyrouth's picture

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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