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Clean recipe · mob.co.uk

Thai Red Curry Salmon with Lime & Coconut Rice

Sticky Thai red curry-glazed salmon with fluffy coconut-lime rice and green beans. Light, punchy and perfect for meal prep.

Original recipe: mob.co.uk

Yield:
2 servings
Prep:
10 min
Cook:
20 min
Total:
30 min
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Thai Red Curry Salmon with Lime & Coconut Rice

Ingredients

  1. 2 Lime
  2. 2tbsp Thai Red Curry Paste
  3. 1tbsp Honey
  4. 100ml Water
  5. 150g Jasmine Rice
  6. 400ml Light Coconut Milk
  7. 100g Green Bean
  8. 2x 120g Skinless Salmon Fillet
  9. 15g Fresh Coriander
  10. Olive Oil
  11. Salt
  12. Black Pepper

Instructions

  1. Zest both limes onto a small plate and set aside.
  2. In a bowl, mix the Thai red curry paste, honey and the juice of half the limes with the water. Season lightly with salt and pepper.
  3. Wash the rice thoroughly in cold water, then drain really well. Tip into a small saucepan and pour in the coconut milk. Add the lime zest and bring to the boil. Reduce the heat to low, cover with a lid and cook for 5 mins. Lay the trimmed green beans on top, cover again and cook for another 5 mins. Turn off the heat and let everything steam for a few more minutes with the lid on.
  4. Cut the salmon into chunky, bite-sized pieces and season with salt.
  5. Heat a drizzle of olive oil in a frying pan over medium-high heat. Add the salmon pieces and fry for 2-3 mins, turning occasionally, until golden all over. Turn the heat to low and pour in the curry dressing. Let it bubble away until thickened and sticky, coating the salmon.
  6. Fluff the coconut and lime rice with a fork and divide between bowls or containers. Taste and season with salt and more lime juice if needed. Add the green beans, top with the sticky salmon bites and scatter over the coriander. Serve with lime wedges on the side from the remaining lime.