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

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

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

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.
Add the rice and green beans and simmer gently for 5 minutes.
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.
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.

Average customer rating

Based on 113 ratings

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Nutritional information

Per serving		% of RDA What is RDA?
Energy	676kcal
Fat	25.7g
Saturated Fat	10.5g
Salt	1.2g
Sugars	3.2g

For more information about nutritional labeling, click here.

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	janecancook 25/09/2009 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. Print this review with the recipe
	CRAndersen 04/06/2009 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. Print this review with the recipe
	GeorgeP 10/03/2009 PS Your friendly Waitrose fishmonger will be only too happy to cut the skin off for you - mine certainly was! Print this review with the recipe
	GeorgeP 10/03/2009 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! Print this review with the recipe
	elf's_english_mum 04/02/2009 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 Print this review with the recipe
	shalabat 21/10/2008 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! Print this review with the recipe
	DavidW 06/10/2008 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. Print this review with the recipe
	Panspeople 14/09/2008 Superb I have cooked this mid-week for supper for my Mother and at a weekend as a quick and easy dinner party main course. Both times this was a great success; I love the heat! Print this review with the recipe
	Dr_Hits 08/08/2008 Hi All - apologies for previous 2 postings - pressed 'return'! I would suggest some alternatives: (1) try green curry paste for a milder taste'; (2) works with scallops too - add 4-6minutes before end; (3) works with prawns too - add 3-5 mins before end; (4) or use combinations - my favorite. Print this review with the recipe
	KTDorset 18/06/2008 This recipe is also a hit in our house. I agree that the recommended amount of curry paste makes it very hot, and have gone down to half the amount. I have used Barts Lemongrass in a jar, about half a teaspoon, this works well, and cuts down on cost and wastage. Print this review with the recipe
	F Willoughby 07/06/2008 This is a fantastic recipe, really quick, i served it at a dinner party for 4 and went down a treat and i even cooked it between courses, so tasty and lovely flavour. Everyone was very impressed including me!! Print this review with the recipe
	Andy R 07/05/2008 Great week-night recipe: quick and easy to cook, very tasty to eat. Was a little on the hot side, even for me, so would try 3/4 of recommended paste next time round. Used broccoli (cut to very small florets) and peas instead of green beans, which worked a treat. Perhaps a little too much liquid for all the rice to absorb cleanly though (was on the verge of burning on the bottom of the casserole) - might use slightly less stock next time. Print this review with the recipe
	Peter S Wood 19/04/2008 Made 1/2 quantities as per recipe apart from using Basmati rice. Delicious and we found the spiciness did not overpower the salmon. However I left it on the lowest possible flame for exactly 8 mins, whilst we had our starter, and the rice stuck to the casserole. Any longer and it would have burnt. Perhaps I will finish in the oven next time to give a bit more time tolerance. Print this review with the recipe
	ladyclair 18/04/2008 Wow delicous!! I chose a slighly milder curry powder just so it wasn't to hot and it was delicous!! The only thing I will not be adding next time is the lemon grass but other then that a really lovely and tasty evening meal Print this review with the recipe
	ang 11/04/2008 I'm not keen on coconut-based Thai curries (which admittedly excludes most of them!) however, hubby is so I made this anyway as I'm always looking for different ideas to work salmon into the weekly menu. But this recipe was yummy - just the right balance between spice and coconut. I made a half portion and used a native Thai red curry paste that I'd brought back from Thailand. I'd say it was quite spicy so if you prefer mild, definitely reduce the paste element. Print this review with the recipe
	ang 11/04/2008 I'm not keen on coconut-based Thai curries (which admittedly excludes most of them!) however, hubby is so I made this anyway as I'm always looking for different ideas to work salmon into the weekly menu. Print this review with the recipe
	ang 11/04/2008 I'm not keen on coconut-based Thai curries (which admittedly excludes most of them!) however, hubby is so I made this anyway as I'm always looking for different ideas to work salmon into the weekly menu. Print this review with the recipe
	Louisa1 09/04/2008 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. Print this review with the recipe
	scrummy 07/04/2008 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! Print this review with the recipe
	Jennylj 07/04/2008 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. Print this review with the recipe
	tiggerii 05/04/2008 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! Print this review with the recipe
	SharkChef 04/04/2008 A friend cooked this for dinner last night and it was totally delicious. Recommended for a informal supper party. Definitely not too hot. Print this review with the recipe
	FP 02/04/2008 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. Print this review with the recipe

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