Thai Red Curry Salmon & Coconut Brown Rice
Cuisine: Asian, Thai
Author: Kirsten | My Kitchen in the Rockies
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
  • for the Rice:
  • 1 cup organic brown rice
  • 1 cup organic light coconut milk
  • 1.5 cups water
  • 4 organic scallions (green onions), green parts only, thinly sliced
  • for the salmon:
  • 20 ounces wild caught salmon
  • 1 Tablespoon Thai red curry paste
  • 2 teaspoon organic light brown sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 Tablespoon. organic olive oil
  • 1 organic lime, cut into quarters
  1. for the rice:
  2. Bring the brown rice with coconut milk and water to a boil (closed lid).
  3. Continue cooking on lowest setting until the rice is done. At my altitude brown rice takes about 60 minutes, your cooking time may varies. (Reduce cooking time by using white rice)
  4. Mix cooked rice with scallions.
  5. for the salmon:
  6. Preheat your barbeque on high.
  7. Mix Thai red curry paste, brown sugar, soy sauce, sesame oil, and olive oil until a smooth paste forms. Set aside.
  8. Sprinkle salmon with salt and pepper and brush with red curry paste.
  9. Turn the heat of the barbeque down (400 F), place salmon in a fish basket and grill 3 to 4 minutes on each side.
  10. Take fish off the grill and let rest for 5 minutes.
  11. Serve fish on top of brown rice. Garnish with lime quarters.
You can also cook your salmon under the broiler in your oven like this: Turn on the oven’s broiler. Place a wire rack on top of a foil-lined baking sheet. Brush the wire rack with olive oil to prevent the salmon from sticking. Place the salmon on the wire rack and sprinkle with salt and pepper. Put the salmon under the broiler for 4 minutes.Brush the red curry mixture evenly over fish and continue broiling until the top turns brown and the salmon is cooked through, 2-4 minutes more.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at