Category
Salmon
Servings
4
Prep Time
10 minutes
Cook Time
36 minutes
Looking for a quick and easy dinner with a little extra flavor? Look no further than our Green Curry Rice with Salmon recipe. This easy Thai-inspired recipe uses our fresh Salmon fillets and homemade curry paste, for a flavor-packed meal that is cooked in one pan.
Ingredients
1 cup fresh cilantro, plus extra to serve
1 cup fresh Thai or regular basil
1 lime, juiced
2 shallots, roughly chopped
3 cloves garlic
1-inch piece fresh ginger root, peeled and chopped
2 teaspoons mild curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1½ Tablespoons coconut oil
3 Tablespoons curry paste
1 cup jasmine rice, rinsed and drained
1 cup vegetable stock
1 cup coconut milk
1 teaspoon brown sugar
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4 fresh salmon portions, skin off & cut into large chunks
2 green chili peppers, thinly sliced
3-4 kaffir lime leaves, thinly sliced
1 lime, halved
For the curry paste
For the rice
Directions
For the curry paste
Combine everything for the curry paste in a food processor. Blend on high until smooth, scraping down the sides of the processor as needed.
For the rice
Heat the oil in a large skillet set over moderate heat until hot. Add 3 Tablespoons of the prepared curry paste; fry until slightly darkened in color, 2-3 minutes.
Stir in the rice; cook, stirring occasionally, until it starts to turn translucent, 2-3 minutes.
Add the stock, coconut milk, sugar, and some salt and pepper to taste. Bring to a boil and then reduce to a gentle simmer; cover with a lid and cook on low heat for 10 minutes.
Meanwhile, pat the salmon dry with paper towels. Season all over with salt and pepper.
Remove the lid from the rice after 10 minutes. Position the salmon fillets and chili peppers on top; re-cover with the lid and cook until the rice is cooked through and the salmon is opaque and flakes easily, about 10 minutes.
When the rice and salmon are ready, remove the skillet from the heat and let it stand covered for 10 minutes.
To serve, garnish with kaffir lime leaves, more cilantro, and a squeeze of lime juice on top.