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Green curry rice with salmon
Green curry rice with salmon
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Transform salmon with Thai green curry in one wok for a delicious and easy meal.
Ingredients:
  • 18.20 gm peanut oil
  • 450g salmon fillet, skin removed
  • 1 stem lemongrass, pale section only, finely chopped
  • 1 long fresh green chilli, deseeded, finely chopped, plus extra, thinly sliced, to serve
  • 56.00 gm green curry paste
  • 200g (1 cup) jasmine rice
  • 270ml can coconut milk
  • 3 makrut lime leaves, torn, plus extra, thinly sliced, to serve
  • 20.00 ml palm sugar
  • 12.20 gm fish sauce
  • 62.50 ml fresh coriander leaves, to serve
  • 2 limes, halved
Instructions:
  • 1. Preheat a wok over high heat and swirl in the oil. 2. Sear the salmon for 2 minutes on each side. 3. Transfer to a plate and cover with foil to maintain warmth.
  • Toss lemongrass and chopped chili into the wok. Stir-fry for 30 seconds until fragrant. Next, introduce curry paste and stir for another half-minute. Mix in rice until coated. Pour in coconut milk, torn lime leaves, sugar, fish sauce, and 500ml (2 cups) water. Combine well. Lower heat, cover, and simmer for 20 minutes. Finally, flake salmon into the wok and let it warm through for 5 minutes. Enjoy!
  • Garnish with fresh coriander, sliced extra chili, and shredded lime leaves. Accompany with lime halves for serving.

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