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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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les b

les b 27 December 2010 20:22

this dish is fab and very quick so good i have passed on to my friends

mummy edge

mummy edge 28 September 2010 21:29

Love this recipe for being quick and easy and a tasty way to eat salmon as a person who is not massively keen on fish but know I should eat more. I agree with some comments - a bit more stock to avoid sticking - and I use two tbspns of Barts Red Thai paste - and substitute the fresh lemongrass for Barts Lemongrass in a jar. Tried it also with chicken - very good but not as good as the salmon.

Wimbledon foodie

Wimbledon foodie 30 January 2010 20:23

For taste v quick and easy this is a great receipe!

janecancook

janecancook 25 September 2009 20:35

OK, I only had brown rice (flavour too strong), so used noodles instead. Didn't have coconut milk so used creamed coconut made up. Only had homemade chicken stock. Didn't have red paste so used green. No lemon grass, but other users said it was OK to leave out. Needed to use up courgettes so put them in instead of beans. Bought salmon steaks by mistake. I know what you're thinking, but in a conceptual sense it was the same recipe, and worked pretty well. Caught a bit on the base of the pan, as others have found. Daughter doesn't like spicy food. Son hates fish. Husband out at golf. Excellent recipe. I really liked it. You can't choose your family.

CRAndersen

CRAndersen 04 June 2009 16:47

One of my favourites too. Unexpected guests arrived when we were planning it, including a vegetarian... and I was a little short of fish for the rest of us. However, I boiled some eggs, cooked the rice with vegetarian stock, and kept the salmon separate. It was fantastic - we stretched the fish with egg, and now when our household is down to two, I cook rice for four, and re-heat a portion in the microwave to serve with eggs the next day. I serve it with whatever veg. are on offer or plentiful in the garden - it is fine with broccoli or spring greens and/or a crisp salad with cucumber to counter the hot curry. A bag of stir-fry mix is another delicious option.

GeorgeP

GeorgeP 10 March 2009 22:33

PS Your friendly Waitrose fishmonger will be only too happy to cut the skin off for you - mine certainly was!

GeorgeP

GeorgeP 10 March 2009 22:32

Great recipe - I've done it about four times now and would make one small suggestion: increase the amount of chicken stock by 100ml. I found that my rice was burning and sticking with the amount of fluid in the recipe, but with the extra stock, the rice was cooked perfectly. Otherwise love it!

elf's_english_mum

elf's_english_mum 04 February 2009 23:12

Now this was a truely brilliant recipe. I have sent it to a number of friends, one of whom reported that it went down well with some fairly fussy children. A Allen

shalabat

shalabat 21 October 2008 20:51

Tasted great and really easy to make. However you definitely need a large saucepan or casserole dish. My saucepan was too small and by the time the salmon was cooked the rice at the bottom had burnt. But will definitely be making again!

DavidW

DavidW 06 October 2008 16:32

Great. Often cook this for a mid-week supper for 2 of us. Ring the changes by using carrots or other veg instead of green beans. I also use 'lazy lemongrass' instead of fresh and is great. Be careful not to overdo teh amount of curry paste or it will drown the salmon.

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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