Green Curry Salmon With Coconut Rice Recipe - cooking.nytimes.com

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Sweet coconut milk tempers the fiery pungency of Thai green curry paste in this easy one-pot salmon and rice meal. Fresh scallions and cilantro add herbal freshness, while chopped baby spinach makes the whole thing even greener. Note that different brands of rice absorb different amounts of water, so don’t be afraid to add more water as needed.

Featured in: A One-Pot Salmon and Rice Dish You’ll Turn to Again and Again

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Ingredients

Yield: 4 to 6 servings

• 1¼ to 1½pounds skinless salmon fillets
• Fine sea salt and freshly ground black pepper
• 4tablespoons green curry paste
• 2tablespoons virgin coconut oil (or use a neutral oil, such as canola)
• 1bunch scallions, whites and greens, thinly sliced
• 2garlic cloves, finely grated or minced
• 1(14½-ounce) can unsweetened, full-fat coconut milk
• 1¾cups sushi rice or other short-grain rice, rinsed well
• 2cups chopped baby spinach
• 1cup chopped cilantro leaves and tender stems
• Lime wedges, for serving

Preparation

1. Lightly season salmon with salt and pepper, and spread 1 tablespoon curry paste all over the fillets. Set aside.

2. Heat oil in a 5- or 6-quart Dutch oven over medium. Stir in scallion whites and most of the greens, reserving 2 tablespoons scallion greens for garnish. Cook until golden brown, about 3 minutes. Stir in garlic and a pinch of salt, and cook until fragrant, about 1 minute longer.

3. Stir in coconut milk, remaining 3 tablespoons green curry, 1½ cups water and 1½ teaspoons salt. Stir in rinsed rice and reduce heat to low. Let simmer, covered and stirring occasionally, for 20 minutes. Using a wooden spoon, gently fold in spinach, cilantro and a pinch of salt. If the rice looks dry and threatens to stick to the bottom of the pot, stir in 2 to 4 tablespoons more water.

4. Place salmon filets on top of rice, raise heat to medium-low and cook, covered, until salmon is just cooked through, 12 to 20 minutes, depending on thickness.

5. Remove from heat and taste rice for doneness. If the salmon is done before the rice, gently remove the fish from the pan using a metal spatula, transfer to a plate and tent with an overturned bowl or foil to keep warm, then continue to cook rice until tender, adding more water if the rice seems dry. Taste and season with salt as needed. Squeeze a lime wedge over the salmon and serve immediately, garnished with reserved scallions and more lime wedges on the side.

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