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Thai Red Curry Salmon with Lime & Coconut Rice

4.5
7
Notes
30 mins cook
Sticky Thai red curry-glazed salmon with fluffy coconut-lime rice and crisp green beans. Light, punchy and perfect for meal prep.
Adam Bush

Adam Bush

Thai Red Curry Salmon Bites with Lime Coconut Rice
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Serves
2
Lime
Thai Red Curry Paste
Runny Honey
Water
Jasmine Rice
Light Coconut Milk
Green Bean
Skinless Salmon Fillet
Fresh Coriander
Olive Oil
Salt
Black Pepper

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    Notes
    (4)

    I
    Ian F.
    4 days ago
    Very tasty. the rice needed stirring while it was coming to the boil, it was sticking. The beans were very crunchy by this method, maybe blanch first if you prefer softer. spice levels were just right. I used 1 15ml measure for tbsp
    I
    Ian F.
    4 days ago
    15ml, not 115ml!
    G
    Gabriella N.
    5 days ago
    4 tbsp of high qual curry paste made it farrrr too spicy, if using a thai paste go for half imo - otherwise delish
    A
    Anastasia K.
    a day ago
    agreed! mouths is a bit burning. But coconut rice, very nice touch
    E
    Elizabeth C.
    23 days ago
    Would be useful to have a more precise amount of fish - what is 2 fillets? They each could be 100g, they could be 150g.
    M
    Mob
    19 days ago
    ·
    Admin
    Hey Elizabeth! Thanks for your feedback, we've updated the recipe. This recipe uses 2 x 120g salmon fillets.
    A
    Adrian F.
    a month ago
    super spicy, reserve some of the coconut milk for the sauce and it’s great!

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