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Thai Style Salmon and Rice with Red Curry Sauce

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Thai Style Salmon and Rice with Red Curry Sauce

Succulent salmon fillets are cooked on a bed of fragrant Thai rice in this one-pot dish which can be ready to serve in just 20 minutes.

Preparation time:
5 minutes
Cooking time:
15 minutes
Total time:
20 minutes 20 minutes
Serves:
 4

Ingredients

  • 400ml can Bart Reduced Fat Coconut Milk
  • 500ml pack Waitrose Cooks’ Ingredients Chicken Stock
  • 2 lemon grass stalks, finely chopped
  • 35g sachet Blue Elephant Thai Red Curry Paste
  • 300g Tilda Thai Jasmine Rice
  • 200g pack trimmed green beans
  • 4 Waitrose Scottish Salmon Fillets (approx 150g each), skins removed
  • ½ x 20g pack fresh coriander
  • 1 lime, quartered

Method

  1. Put the coconut milk, chicken stock, lemon grass and curry paste in a flameproof casserole dish with a lid, and bring to the boil, stirring with a wooden spoon until the paste dissolves.
  2. Add the rice and green beans and simmer gently for 5 minutes.
  3. Lay the salmon fillets on top of the rice. Season then cover and cook for a further 5-8 minutes until the rice is tender but not completely dry, and the fish is just cooked through.
  4. Garnish with the coriander leaves and serve with lime wedges to squeeze over.

Cook's tips

This recipe is cooked in a casserole dish so it can be taken straight to the table, but it will work equally well in a heavy-based saucepan with a tight-fitting lid.

Comments and images

Average user rating 4 stars out of 5

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Louisa1

Louisa1 09 April 2008 17:30

I made this with Blue Elephant yellow curry as the red has sold out in store. Added an extra red chilli as the yellow sauce was only mild and the result was just right. No lemon grass in store either but it wasn't missed. An impressive, easy supper.

scrummy

scrummy 07 April 2008 23:37

I made this receipe with the equivalent of a different thai red paste and it was unpleasantly hot! I too recommend using much less paste. I also used long grain rice which didn't work at all and did not absorb the liquid. Stick to the Jasmine rice!

Jennyroaming

Jennyroaming 07 April 2008 22:21

It was a simple dish to make and good to eat. Could taste the fish in my opinon despite the heat, but it is hot. Lime juice is an essential ingrediant. It is however an expensive dish with many specialised items. Personally if I cook it again and I may.. then I would double the green beans as we like more vegetables.

tiggerii

tiggerii 05 April 2008 11:58

I made this last night but used half a jar of Barts Red Thai Paste and to save time I just bruised the lemon grass and put it in whole. It went down so well I've been asked to cook it again tonight!

SharkChef

SharkChef 04 April 2008 13:20

A friend cooked this for dinner last night and it was totally delicious. Recommended for a informal supper party. Definitely not too hot.

FP

FP 02 April 2008 18:51

I made this dish last night, and although we like hot food, this is really way too spicy, any flavour from the salmon is completely lost! Would recommend you only put in half a pack of red curry paste for 4 servings and just a teaspoon or so for 2.

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Nutritional Info

Typical values per serving:
Energy 676.0kcal
Sugars 3.2g
Fat 25.7g
Saturated Fat 10.5g
Salt 1.2g

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This recipe was first published on Waitrose.com in April 2008