THE RECIPE LIBRARY

Thai Salmon and Rice

Ingredients
 
200ml reduced fat coconut milk
1chicken stock cube
250ml water
1 tablespoon red Thai curry paste
Rind of half a lemon
150g Thai Jasmine Rice
100g trimmed green beans (fresh or frozen)
2 salmon fillets

Method

1. Make up the chicken stock using boiling water and the stock cube.
 
2. Place the stock, coconut milk, curry paste and lemon rind in a thick basted saucepan with a lid or flameproof casserole dish with a lid, and bring to the boil, stirring with a wooden spoon until the paste dissolves.
 
3. Add the rice and green beans and cover and simmer gently for 5 minutes stirring once or twice.
 
4. Lay the salmon fillets on top of the rice. Cover and cook slowly for a further 5-8 minutes until the rice is tender but not completely dry, and the fish is cooked through.
 
5. Cut the lemon into wedges and serve with the salmon and rice.
 
For vegetarians use a vegetable stock instead of the chicken.