Photo: Caroline Attwood
Thai coconut rice with salmon
15 ingredients
Serves 6
openrecipes
Sarah Randell serves up a summer one pot with big Thai flavours - great for relaxed entertaining
Estimated Nutrition (whole recipe, rough)
1042
Calories
30g
Protein
66g
Fat
86g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Coriander | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20g pack of fresh coriander
- 3 limes
- 2 x 400ml cans coconut milk
- 2 tbsp light olive oil
- 25g butter
- 2 shallots , finely chopped
- 90g jar Thai red curry paste (we used Bart's spices)
- 500g basmati rice
- 4 kaffir lime leaves , fresh or freeze dried
- 6 skinless salmon fillets , each weighing about 140g/5oz
- 3 tbsp soy sauce (we used Kikkoman's)
- 2 tsp golden caster sugar
- 4 spring onions
- 1 plump red chilli , seeded and finely chopped
- simple green salad , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes