Green Curry Salmon With Coconut Rice
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1¼ to 1½pounds skinless salmon fillets
- Fine sea salt and freshly ground black pepper
- 4tablespoons green curry paste
- 2tablespoons virgin coconut oil (or use a neutral oil, such as canola)
- 1bunch scallions, whites and greens, thinly sliced
- 2garlic cloves, finely grated or minced
- 1(14½-ounce) can unsweetened, full-fat coconut milk
- 1¾cups sushi rice or other short-grain rice, rinsed well
- 2cups chopped baby spinach
- 1cup chopped cilantro leaves and tender stems
- Lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
620 calories; 34 grams fat; 20 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 51 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 28 grams protein; 634 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Lightly season salmon with salt and pepper, and spread 1 tablespoon curry paste all over the fillets. Set aside.
- Step 2
Heat oil in a 5- or 6-quart Dutch oven over medium. Stir in scallion whites and most of the greens, reserving 2 tablespoons scallion greens for garnish. Cook until golden brown, about 3 minutes. Stir in garlic and a pinch of salt, and cook until fragrant, about 1 minute longer.
- Step 3
Stir in coconut milk, remaining 3 tablespoons green curry, 1½ cups water and 1½ teaspoons salt. Stir in rinsed rice and reduce heat to low. Let simmer, covered and stirring occasionally, for 20 minutes. Using a wooden spoon, gently fold in spinach, cilantro and a pinch of salt. If the rice looks dry and threatens to stick to the bottom of the pot, stir in 2 to 4 tablespoons more water.
- Step 4
Place salmon filets on top of rice, raise heat to medium-low and cook, covered, until salmon is just cooked through, 12 to 20 minutes, depending on thickness.
- Step 5
Remove from heat and taste rice for doneness. If the salmon is done before the rice, gently remove the fish from the pan using a metal spatula, transfer to a plate and tent with an overturned bowl or foil to keep warm, then continue to cook rice until tender, adding more water if the rice seems dry. Taste and season with salt as needed. Squeeze a lime wedge over the salmon and serve immediately, garnished with reserved scallions and more lime wedges on the side.
Private Notes
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Cooking Notes
SK
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>
Ire
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.
Nancy
Would you please recommend a brand of green curry?
AndyInIowa
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.
Mark
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!
Ellen T.
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!
Dario H.
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?
SK
>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>
Paramjit Grewal
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.
Leslie
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!
Corlan Johnson
Could one use brown rice and cook about 40 min. before adding salmon?
Joanne
Any ideas of substitutions for coconut milk? After a heart attack in our family, we are really watching how we eat.
cecilia
If you fry the garlic first it will become burnt. I think the order it is in is correct.
Brooke McMurray
That’s an enormous amount of rice for 1 ½ lbs. salmon filets. Can the recipe be halved excluding the salmon?
Alex
water
Melissa Clark fan
Reduced amount of curry and added zucchini in beginning of recipe. Delicious! Makes for very tender salmon.
Sarah
Delicious. Thanks, Melissa.
Bruce
Suggestion-prior to adding salmon to rice (Step 4 above) saute salmon 3-4 on each side. After sauteing coat salmon with green curry (Step 1) and then add to rice mixture to finish cooking. Salmon will have a crisp and not a mushy texture.
James
It's an okay recipe. Added diced red peppers and wilted spinach and still ends up pretty bland. Maybe my choice of store-bought curry paste? Needs more umami, some heat and a little sweetness.
Jeffrey R
The easiest, most satisfying weeknight meal ever. I’ve made it several times now and it’s now become my favorite. Make it exactly as written.
Conniethecook
What a terrific combo! I followed the recipe with broccoli and ramen replacing spinach and rice. The result was wonderful broth that made me have 2 helpings. Also, my salmon was a single 1.5 lb. piece and yet it cooked beautifully.
Erica
Use 2 tbsp curry in rice because my husband is weak.
Meh
Made it. It was good. Don't need to make it again.
Nick Danger
40 mins for rice sounds like a crazy long time or am I misreading the recipe?
Eric F.
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.
DEH
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
Bethany
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.
Deborah
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.
Taylor
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?
Meghan
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.
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