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
Ingredients
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
Method
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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