Sticky Thai red curry-glazed salmon with fluffy coconut-lime rice and crisp green beans. Light, punchy and perfect for meal prep.
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Serves
2
Lime
Thai Red Curry Paste
Runny Honey
Water
Jasmine Rice
Light Coconut Milk
Green Bean
Skinless Salmon Fillet
Fresh Coriander
Olive Oil
Salt
Black Pepper
Serves
2
Lime
Thai Red Curry Paste
Runny Honey
Water
Jasmine Rice
Light Coconut Milk
Green Bean
Skinless Salmon Fillet
Fresh Coriander
Olive Oil
Salt
Black Pepper
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Step 1.
Zest both limes onto a small plate and set aside.
Step 2.
In a bowl, mix the Thai red curry paste, honey and the juice of both limes with 50ml of water. Season lightly with salt and pepper.
Step 3.
Wash the rice thoroughly in cold water, then drain really well. Tip into a small saucepan and pour in the coconut milk. Add the lime zest and bring to the boil. Reduce the heat to low, cover with a lid and cook for 5 mins. Lay the trimmed green beans on top, cover again and cook for another 5 mins. Turn off the heat and let everything steam for a few more minutes with the lid on.
Step 4.
Cut the salmon into chunky, bite-sized pieces and season with salt.
Step 5.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Add the salmon pieces and fry for 1 min on each side until golden. Turn the heat to low and pour in the curry dressing. Let it bubble away until thickened and sticky, coating the salmon.
Step 6.
Fluff the coconut and lime rice with a fork and divide between bowls or containers. Add the green beans, top with the sticky salmon bites and scatter over the coriander.
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