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.
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 1/2 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.
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.
By the time I was done cutting the vegetables my pan was hot. I added in 1 tsp of oil then the salmon.
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.
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.
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.
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.
I added the snow peas into the pan along with 1 tsp of grated ginger.
Next up, I added in 2 big tablespoons of Thai Red Curry paste. I cooked the curry paste for about 1 minute.
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.
While the salmon is simmering I cut up about 2 tbsp of cilantro and the tops of the green onions.
After the salmon cooked for about 3 minutes, I flipped it over to cook it evenly.
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.
To finish the salmon with the juice of 1/2 a lime along with the cilantro and green onions.
At 4:13 pm the rice was ready and the salmon was done. That means dinner was ready.
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.
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