Thai coconut rice with salmon

Thai coconut rice with salmon

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(46 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

Ingredients

  • 20g pack of fresh coriander
  • 3 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 x 400ml cans coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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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.
clairemtaylor
28th May, 2008
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.
erinhl
21st Apr, 2008
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!
megsnz
31st Mar, 2008
5.05
YUM !!!
juliaglenister
31st Mar, 2008
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
lynnster
18th Mar, 2008
5.05
I have made this several times for guests and all have been really impressed.
sarahcameron
21st Feb, 2008
5.05
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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