- 20g pack Fresh coriander - pick off the leaves & chop the stalks
- 3 limes - grate the zest of one of the limes and then juice it and another lime into the small bowl, cut 1 lime into six wedges for garnish
- 2 shallots - finely chopped
- 4 spring onions - sliced into diagonal strands
- 4 Kaffir lime leaves fresh or dried
- 1 red chilli seeded & finely chopped
- 90g Jar Thai red curry paste (Barts)
- x2 400ml cans coconut milk
- 6 skinless Salmon fillets weighing approx 140g each
- 3 tbsp Soy sauce
- 2 tsp golden caster sugar
- 500g Basmati Rice
- 25g Butter
- 2tbsp light Olive oil
- heaped tsp of salt
You need
- A wide based deep-sided saute pan about 30cm in diameter with a tight fitting lid as the salmon needs to steam in a single layer.- Large jug
- small bowl
1. Pour x2 400ml cans coconut milk into large jug
+ Fill one empty can with water and stir into jug
2. Heat 25g Butter & 2tbsp light Olive oil in pan over low heat
+ 2 shallots - finely chopped & sizzle gently for 5 mins, stirring until start to turn golden.
+ stir in 90g Jar Thai red curry paste and cook for 1 minute
3. Take pan off heat
+ grated zest of one of the limes, coriander stalks, 500g Basmati Rice, heaped tsp of salt and mix together until the rice is coated in the curry paste (you can prepare this up to two hours ahead)
4. Pour coconut mixture over rice and stir.
5. Bring to simmering point on medium heat, stirring gently now & then. get the spoon right to the bottom of the pan so rice doesn't stick.
6. + 4 Kaffir lime leaves and leave to simmer uncovered for 5 minutes
7. Stir the rice and then add the salmon fillets on top.
8. Cover and leave to barely simmer over a very low heat for 15-20 minutes until the salmon looks cooked and rice tender. Cooking gently is the key
While Fish is cooking make Soy and Lime Dressing
9. Juice the grated lime and another lime and add into a small bowl+ 3 tbsp Soy sauce and 2 tsp golden caster sugar
mix until sugar dissolves
Garnish
10. Mix together : 4 spring onions - sliced into diagonal strands,1 red chilli seeded & finely chopped, coriander leaves
and sprinkle
+ a lime wedge.
Past BBC Food Mag
