Lorna's Tasty Treats

Thai-style salmon with spicy rice

For 4 people – but easily halved for 2 people.


Succulent salmon fillets on a bed of spiced rice, made in a one-pot dish.


Preparation: 5 minutes

Cooking: 15 minutes



2 tablespoons olive oil

1 small onion, chopped

1 clove garlic

1 400ml can coconut milk

1 pint chicken stock, made with an Oxo cube

3 tablespoons Jalfrezi curry paste [Patak’s is good]

12 oz / 300g Thai Jasmine rice [or any white rice]

About 100g / 4oz fresh green beans, cut into one-inch lengths

4 salmon fillets

A few tablespoons of either fresh coriander or parsley



1. Put the oil into a flameproof casserole dish with a lid, and add the onion and garlic. Sauté for a few minutes until they start to soften. [A large frying-pan with a lid also works well.]

2. Add the coconut milk, chicken stock, and curry paste to the pan, and bring to the boil, stirring, until the paste dissolves. Taste for spiciness, and add a little more paste if desired.

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

4. Stir, then lay the salmon fillets on top of the rice. Cover and cook for 8 minutes, until the fish is just cooked through. [Test after 6 minutes with the point of a knife – cooking time depends on the thickness of the fillets.] The rice should be tender, a rich golden-red colour, and not completely dry.

5. Garnish with the chopped herbs, and serve.


Options  - some ideas to try!

1. Add 2 lemon grass stalks, finely chopped, to the onion and garlic.

2. Add a small amount of chopped fresh ginger to the onion and garlic.

3. Try other varieties of curry paste. Vary the quantity according to taste.


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