Shared recipe · Thai
Thai coconut salmon curry with rice
Serves 4 · 45 min cook
Salmon is poached in a Thai coconut sauce built on a pounded lemongrass, ginger, garlic and chilli paste, with purple sprouting broccoli and jasmine rice.
Ingredients
Protein
- 500 gArctic circle prime sharing salmon fillet
Sauce
- 0.3 tspBlack pepper
- 1 tspChilli flakes
- 400 mlCoconut milk
- 2 tbspFish sauce
- 1 tbspRapeseed oil
- 1 tspSea salt
- 1 tspSugar
- 200 mlVegetable stock
Veg
- 4 clovesGarlic
- 2 stalksLemongrass
- 200 gPurple sprouting broccoli
- 25 gRoot ginger
Starch
- 300 gJasmine rice
To serve
- 20 gCoriander
- 2Limes
Method
- 1Trim the lemongrass, slice the root ginger and peel the garlic. Pound them with the chilli flakes and black pepper in a pestle and mortar to a coarse paste.
- 2Rinse the jasmine rice. Put it in a saucepan with the sea salt and 450 ml water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Leave it covered off the heat.
- 3Heat the rapeseed oil in a stockpot over medium heat. Fry the paste for 2 minutes until it smells fragrant and the raw garlic edge has gone.
- 4Stir in the coconut milk, vegetable stock, sugar and 1.5 tbsp of the fish sauce. Simmer uncovered for 5 minutes until the sauce lightly coats a spoon.
- 5Trim the purple sprouting broccoli and cut thick stalks in half lengthways. Add it to the pot and simmer for 3 minutes until bright and just tender.
- 6Cut the arctic circle prime sharing salmon fillet into four even pieces. Lower the heat so the sauce barely shivers, slide in the salmon and poach for 7 minutes, turning once, until just opaque in the middle.
- 7Take the pot off the heat. Stir in the juice of 1 lime and the remaining 0.5 tbsp fish sauce, then taste and add a little more lime if it needs brightness.
- 8Fluff the jasmine rice. Ladle the salmon, broccoli and sauce over it, scatter the coriander on top and serve with the second lime cut into wedges.