Green Curry Salmon With Coconut Rice

Published Jan. 18, 2023

Total Time: 1 hour

Servings: 4

Ingredients

• 1¼–1½ pounds skinless salmon fillets (1-inch thick, skin removed)

• Fine sea salt and freshly ground black pepper

• 4 tablespoons green curry paste (adjust for heat preference)

• 2 tablespoons virgin coconut oil (or neutral oil like canola)

• 1 bunch scallions (about 1 cup), whites and greens thinly sliced (reserve 2 tbsp greens for garnish)

• 2 garlic cloves, finely grated or minced

• 1 (14.5-ounce) can unsweetened, full-fat coconut milk

• 1¾ cups sushi rice or short-grain rice, rinsed until water runs clear

• 2 cups chopped baby spinach

• 1 cup chopped cilantro leaves and tender stems

• Lime wedges (for serving)

Preparation Steps

Step 1: Prep Salmon Fillets

Lightly season salmon with salt and pepper. Pro Tip: Rub fillets thoroughly with 1 tablespoon green curry paste and 1 teaspoon vegetable oil to enhance adhesion and flavor (prevents curry from drying out). Set aside for 5 minutes.

Step 2: Sauté Aromatics (Optimize Flavor)

Heat coconut oil in a 5–6 quart Dutch oven over medium heat. Add garlic and cook 1 minute until fragrant (avoid burning). Add scallion whites and most greens, cooking 3 minutes until golden. Pro Tip: Stir in remaining 3 tablespoons green curry paste and cook 1–3 minutes to release its aroma.

Step 3: Simmer Coconut Rice Base

Pour in coconut milk, add 1½ cups water and full salt to taste (e.g., 1½–2 teaspoons). Stir in rinsed rice, reduce heat to low, and simmer covered, stirring occasionally, for 20 minutes. Pro Tip: If rice is dry, add 2–4 tablespoons more water.

Step 4: Fold in Greens & Cilantro

Gently fold in baby spinach and cilantro stems, simmering 2–3 minutes until spinach wilts. Taste and adjust salt if needed.

Step 5: Cook Salmon & Finish Rice

Arrange seasoned salmon fillets on top of the rice. Cover and cook over medium-low heat until salmon is just cooked through (12–20 minutes, depending on thickness). Pro Tip: If rice finishes before salmon, remove fish with a metal spatula, tent with foil/bowl to keep warm, and continue cooking rice with 1–2 tablespoons water if dry.

Step 6: Serve

Squeeze fresh lime over salmon, garnish with reserved scallions, and serve with additional lime wedges.

Chef’s Pro Tips (From Community Feedback)

• Curry Paste Technique: Rub salmon with curry paste and 1 tsp oil to maximize flavor (prevents drying).

• Salt Balance: Add full salt to coconut milk (not in stages) for even distribution; reduce salt and use 2 tsp fish sauce for umami depth.

• Aromatic Frying Order: Garlic first (1 min), then scallions (3 min), then curry paste (1–3 min) to avoid burning and retain aroma.

• Substitutions: Replace coconut milk with equal parts vegetable broth + coconut water (lower fat); use onion/scallion or add jalapeños for heat.

• Mild Heat Alternative: Use massaman curry paste for less spice (ideal for heat-averse families).

• Garlic Efficiency: Add garlic last in dry sautéing to preserve flavor (less evaporation); in liquids (sauces, soups), add upfront.

Final Notes: Thin salmon fillets take 12 minutes; thicker cuts may need 20 minutes. Adjust lime juice for brightness—squeeze 1–2 wedges over the dish before serving.