On December 10, 2025
By Rebecca Field
This is one of Andy’s favourite salmon recipes. It could also be used for sea trout.
Thai coconut rice with salmon
Ingredients
20g fresh coriander
3 limes
2 x 400ml cans coconut milk
2 tbsp olive oil
25g butter
2 shallots finely chopped
90g jar Thai red curry paste (we usually make up our own)
500g basmati rice
4 lime leaves
6 salmon fillets
3 tbsp soy sauce
2 tsp caster sugar
4 spring onions
1 red chilli
Method
You will need a pan with a lid big enough to fit all the salmon fillets in one layer.
Separate the coriander leaves and stalks. Chop the stalks and set the leaves on one side.
Grate the zest of one of the limes and set aside.
Pour the coconut milk into a jug with one can full of water.
Heat oil and butter and fry the shallots for about 5 mins.
Stir in the curry paste and cook for another minute.
Take pan off the heat and add lime zest, coriander stalks, rice and a teaspoon on salt. Mix everything together so rice is nicely coated in spices.
(You can prepare up to this stage up to 2 hours in advance.)
Pour the coconut milk over the rice and stir.
Bring to a simmer making sure the rice doesn’t stick to the bottom of the pan. Add the lime leaves and continue to cook for 5 minutes.
Stir the rice once more and add the salmon. Cover a leave to cook for 15 to 20 mins on the lowest heat you can. There should be little or no liquid left by the time you have finished.
While the fish is cooking, juice 2 of the limes and mix the juice with the soy sauce and sugar. Trim the spring onions.
When you’re ready to serve, pour the soy sauce over the salmon, scatter with spring onions, chilli, and coriander leaves.
Serve with lime wedges and a simple green salad or a winter salad.
