Green Curry Salmon With Coconut Rice Recipe (2024)

1) Putting curry paste on filets: little flavour. Should rub filets all over with curry paste & 1 tsp veg oil. 2) Why add salt in bits? Add full salt in coco-milk; spreads evenly. 3) Frying order all wrong for flavour. Correct order is: Fry garlic 1 min, add scallions 3 mins, add green curry 1-3 mins, add spinach as long as necess to reduce volume. Then add together rice, coco-milk, water, total salt per your taste, & coriander stems. Cook till done. Garnish with coriander leaves & lime. Cont’d>

Equal parts vegetable broth and coconut water. You get the coconut flavor without the saturated fat. Won’t be as intense a flavor as coconut milk but still flavorful.

Would you please recommend a brand of green curry?

SK - Melissa correctly recommends adding garlic at end of frying because adding it first results in the garlic burning. Garlic lovers will also note more garlic flavor is present if it's added at the end of frying/sautéing: less evaporation of aromatics. When cooking in a liquid (soup, sauce, braise), garlic can be added up front because it will not burn.

For 2: two 5 oz salmon filets, 3/4 c bomba or Arborio or sushi rice. Used a can of “light” coconut milk plus a cup of water. I found cook times to be spot on - 19 mins for rice and 12 more minutes with salmon. Use full 4T of curry paste unless you’re chili averse. Also used recipe amounts of spinach, cilantro and scallion. Well worth trying and repeating. Thanks!

This was a delicious and easy meal for two who love rice and fish. Long-grain rice is a weekly staple for us, always cooked with some skinless, boneless chicken strips/ thighs on top, and a variety of herbs and spices. We will add this new tasty recipe to our rice and protein list. Thanks!

How might one adapt this for whole grain rice? We use short grain brown rice. But never tried additions like greens and coconut milk in the process. I wonder if it would work to cook the rice partway first. Anyone with insight?

>Cont’d 4) NEVER add water midway to rice - you’ll get glop. Must check before starting what that rice variety needs & adjust for added spinach volume. Most rices need 2 water:1 rice & bit extra for veges. 5) Add fresh coriander roots to coco-milk for more flavour (don’t eat them). >Cont’d>

We cook plain basmati rice in about half the time than in this recipe while doubling the water. The cooking time difference must be due rice type and additional spinach.

Delicious!!! We made this with Mekhala green curry paste (quite spicy, highly recommend), jasmine rice, light coconut milk, and sockeye salmon. So good! I added the spinach and cilantro at the very end of cooking so it would be wilted but not overcooked. It was easy and tasty! Looking forward to making it again!

Could one use brown rice and cook about 40 min. before adding salmon?

Any ideas of substitutions for coconut milk? After a heart attack in our family, we are really watching how we eat.

If you fry the garlic first it will become burnt. I think the order it is in is correct.

That’s an enormous amount of rice for 1 ½ lbs. salmon filets. Can the recipe be halved excluding the salmon?

water

Made it. It was good. Don't need to make it again.

40 mins for rice sounds like a crazy long time or am I misreading the recipe?

Very good dish and followed recipe carefully. The curry paste I used was very spicy. I would recommend making sure you are okay with the heat of whatever paste you have before using the measurements the recipe calls for. Might need to adjust the amounts down slightly. Four tablespoons was a bit too much in my case.

This recipe inspired me to use some leftover coconut milk and leftover yellow curry sauce both fro TJ's. Mixed the together and poached some salmon and served wit TJ's 3 minute frozen rice. Put sauce over the cooked rice. Quite good

Made as written except without spinach (didn't have any) and used extra curry paste because mine wasn't particularly spicy (mikes organic curry love brand, whatever that is).I am making this again. And again and again. I usually don't love white rice, but I can't stop eating this one.

This continues to be a great, flavorful, and fairly simple one pot meal for a weeknight. I make a few tweaks, a little sugar in with the coconut milk, and a little fish sauce, and a tiny bit of coconut oil with the curry paste when rubbing it on the fish. Works with a variety of greens, not just baby spinach.

My rice needed fairly consistent stirring for it to not stick to the bottom of the pan, however this got much more complicated to do once I added the salmon in. Any tips here?

Love this dish. Used arborio rice - a bit more water was needed due to its high absorbency but the result was creamy, risotto-like perfection. Thinned curry paste with a little oil and water to spread more easily on the salmon. Suggest frying the curry paste along with the scallions and garlic prior to adding the liquids and rice. A few dashes of fish sauce add saltiness and umami and make any Thai dish taste more authentic. Add sugar as desired to enhance sweetness and balance the spice.

Lime is key. Put spinach and cilantro in at the end

You are right, Melissa. I had been eyeing this recipe for quite some time and finally made it yesterday. Most of the ingredients are things I always keep on hand, so I'm sure I will be making it again and again. It was quite tasty and warming on a cold December day, as well as easy to throw together.

Has anyone tried this in an instant pot?

I only made the salmon, no rice bc I had leftovers. Used red curry paste instead of green and it was delicious!! Added mushrooms too and loved it.

Tasty, but not coconut-y enough even tho made 1/3 recipe and used a 6 oz can of coconut milk. Added some thai peppers for a little heat. Marinated the salmon in green curry sauce for a couple of hours first and salmon was very good. For those concerned about the amount of liquid to rice, if you add it all up, it comes exactly to 1 rice to 2 liquid.

Added ginger and carrots

In Step 4, putting the salmon on top of the rice and raising the flame under that: wouldn't that risk burning the bottom of the rice? I would appreciate any comments.