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Salmon Curry & Coconut Brown Rice Recipe
We love this salmon curry recipe and we know you will too – it’s light, fresh, and looks great on the plate. Plus, it won’t leave you feeling gluggy afterwards. The perfect meal for when you’re next entertaining!
To make sure you get all the flavour, we’ve created a coconut brown rice that’s to die for, with creamy coconut milk and fresh coriander to brighten it up. As for the curry salmon, choose your favourite curry paste for the marinade and enjoy the aromas as it cooks, then plate it up with the steamed bok choy and rice for a delicious and simple meal!
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Add to favourites Ingredients
4 salmon fillets, 100g each
2 tbsp curry paste of choice
1 cup dry brown rice
165ml cup light coconut milk
½ cup water
1 lemon, juiced
2 bok choy
½ cup coriander extra, to serve
Method
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Step 1
Marinate salmon fillets in curry paste for 1 hr minimum, or overnight if possible
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Step 2
Prepare rice by running until the water runs clear then in a medium pot over high heat, add rice, water and coconut milk.
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Step 3
Bring to boil, stir only once, lower heat and cover to cook for approximately 10-15 minutes or until rice is tender. Fluff rice up with a fork and mix in chopped coriander
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Step 4
Slice bok choy lengthways and steam for 2 minutes
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Step 5
Over a BBQ hot plate, medium pan or wrapped in foil and placed in the oven, cook salmon to liking, approx 8 – 10 minutes
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Step 6
Place the salmon over the coconut rice with bok choy. Serve with lemon juice, cracked pepper and coriander
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