It's Monday! We all know what that means, 30 minutes or less! Today, we are going to take a look at how to cook Thai Curry Salmon with sticky rice in under 30 minutes. Let's get to it.
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3:50 pm - Getting Started
The first step is to get the rice going. For the rice I used, it is a 1:1.5 ratio of rice to water. I used 1 cup of sticky rice or sushi rice and 1 ½ cups of water. This goes in a pot, gets brought to a boil, then simmered for 12 minutes. To finish the rice has to sit for 5 minutes. That's it.
So, I got the rice going and I put a 10-inch non-stick pan on the stove over medium heat.
3:52 pm Vegetables
With the rice going and the pan heating up I got to work prepping the vegetables. I cut three green onions separating the greens and the whites. The whites I chopped into thumb width pieces. The greens I sliced thinly to be used for garnish later.
I thinly sliced half an orange pepper, (use whatever colour of pepper you would like) and 1 clove of garlic.
3:54 pm Salmon
By the time I was done cutting the vegetables my pan was hot. I added in 1 teaspoon of oil then the salmon.
3:55 pm Rice
When I put the salmon in the pan, the rice started to boil. I turned the heat down to simmer and put a lid on the pot. I set a 12-minute timmer and moved on to the next task.
3:56 pm Flip the Salmon
The salmon had been cooking for about two minutes and had a nice sear so I flipped to get a little colour on the other side.
3:57 pm Salmon out of the pan
I cooked the salmon for one more minute then removed it from the pan. Then, I added in the green onions, bell pepper, and garlic.
3:59 pm Peas
While the peppers and things were cooking I got to work prepping some snow peas. There is a thread the runs the length of the snow pea and it isn't very good to eat. To get rid of it, I grabbed the top of the snow pea, broke off the very end and pulled down. After I did this to all the snow peas I cut them into thirds.
4:00 pm Ginger
I added the snow peas into the pan along with 1 teaspoon of grated ginger.
4:01 pm Curry Paste
Next up, I added in 2 big tablespoons of Thai Red Curry paste. I cooked the curry paste for about 1 minute.
4:02 pm Coconut Milk
Next up, I added 1 cup of coconut milk into the pan. I brought this to a boil then added the salmon back into the pan and turned the heat down to a simmer.
4:04 pm Cilantro and Green Onions
While the salmon is simmering I cut up about 2 tablespoon of cilantro and the tops of the green onions.
4:05 pm Flip the salmon
After the salmon cooked for about 3 minutes, I flipped it over to cook it evenly.
4:08 pm Rice
At 4:08 pm the rice had been cooking for 12 minutes and was ready to be taken off the heat and left to sit for 5 minutes. I flipped the salmon once last time and removed it from the heat.
4:09 pm Finish the Salmon
To finish the salmon with the juice of ½ a lime along with the cilantro and green onions.
4:13 pm Thai Curry Salmon
At 4:13 pm the rice was ready and the salmon was done. That means dinner was ready.
Conclusion
This was a really quick meal that just about everyone will love. All told this took me about 23 minutes. Even if this takes you a little longer you are still going to have a delicious meal in very little time. Give it a shot.
Recipe
Ingredients
- 1 cup Sticky Rice Sushi Rice
- 2 Salmon Fillets
- 1 Sliced Garlic Clove
- ½ Bell Pepper, sliced
- 3 Green Onions, Whites and Green Separate
- 1 tsp Canola Oil
- 1 teaspoon Grated Ginger
- ¼ cup Chopped Snow Peas
- 2 tablespoon Thai Red Curry Paste
- 1 cup Coconut Milk
- 2 tablespoon Chopped Cilantro
- ½ Lime, juiced
- Salt to taste
Instructions
- Cook the rice according to the directions on the package.
- Heat a non-stick pan over medium heat.
- Add the oil into the pan and sear the salmon on both sides.
- Remove the salmon from the pan and add in the garlic and all the vegetables except the snow peas.
- Cook the vegetables for 2-3 minutes then add in the ginger, cook for a few seconds then add in the curry paste and cook for another 2-3 minutes.
- Add in the snow peas and coconut milk, bring to a boil and add the salmon back in.
- Simmer the sauce, flipping the salmon once or twice, until the salmon is cooked.
- Finish the salmon with cilantro, green onions, and lime juice.
- Serve the salmon over the rice.
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