Thai coconut rice with salmon

Thai coconut rice with salmon

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(26 ratings)

Ready in 1 hr - 1 hr 15 minutes

Easy

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

Nutrition and extra info

Nutrition:

  • kcal857
  • fat48g
  • saturates24g
  • carbs74g
  • sugars2g
  • fibre0g
  • protein38g
  • salt2.55g
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Ingredients

  • 20g pack of fresh coriander
  • 3 limes
    Lime

    Lime

    ly-m

    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

    Butter

    butt-err

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

  • 2 shallots, finely chopped
    Shallot

    Shallot

    shal-lot

    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

Method

  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, questions and tips

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jykseo
26th Apr, 2010
5.05
This is our new favorite salmon recipe. The dressing drizzled at the end adds a great extra flavor. Simply fantastic!
ruthmoran
19th Dec, 2009
This is a Mary Berry recipe. Don't know who Sarah Randell is but she's not made this one up!
djmcnae
17th May, 2009
5.05
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
28th Apr, 2009
5.05
Superb recipe!! A firm favourite with the whole family. I particularly like the fact that everything cooks in one pot.
npourzandi86
9th Apr, 2009
skipped on sugar, not really needed. other than that 5 stars
npourzandi86
9th Apr, 2009
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
7th Jan, 2009
5.05
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
18th Nov, 2008
5.05
My boyfriend requests this on a weekly basis! I use mint instead of coriander which works brilliantly, really fresh tasting. A firm favourite!
lalybaba
15th Sep, 2008
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
17th Aug, 2008
5.05
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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