Bring a taste of Thailand to your kitchen with this delicious green curry fried rice (kao pad gaeng keow waan) with lemongrass salmon. I have been enjoying using lemongrass in my cooking recently and is widely used in South East Asian cuisines as an ingredient to flavour foods, drinks, and desserts. In Nigeria, lemongrass is used in aromatherapy and to make herbal tea because of its aromatic citrus scent and health benefits. The lemongrass salmon paired with the green curry fried rice creates a beautiful fragrant flavour. This rice dish is a great way to use leftover rice and vegetables to make a wholesome meal for two.
Green Curry Fried Rice With Lemongrass Salmon
Bring a taste of Thailand to your kitchen with this delicious green curry fried rice (kao pad gaeng keow waan) with lemongrass salmon. The lemongrass scented salmon paired with the green curry fried rice creates beautiful fragrant flavour rice dish.
Ingredients
Salmon Marinade:
- Â 2 Salmon filletsÂ
- 1 tsp dark soy sauce
- 1 tsp garlic and ginger paste
- 1 lemongrass stalk, finely chopped
- 1/2 tsp Fish sauce
- 1/2 tbsp honey
- 1/4 tsp black pepperÂ
For The Fried Rice:
- 140g mixed veg of choice
- 300g cooked Jasmine rice
- 100ml coconut milk
- 5 Thai basil leaves
- 3 kaffir leaves, chopped
- 2 tbsp green curry paste
- 2 spring onion stalks, sliced
- 2 red chillies, sliced
- 1 tsp palm sugar
- 1 tsp fish sauce
- Salt, to taste
- 2 tbsp vegetable oil
- Lime, cut in quarters, to serve
Instructions
- In a bowl, combine all marinade for the salmon and mix well. Add the marinade to the salmon, ensuring both sides of the fillet is coated well and set aside for 15 minutes.
- Heat 1 tbsp of oil in a pan and let the oil get hot.
- Place salmon fillets to the pan, skin side down and sear, undisturbed for 3-4 on medium-high heat.
- Flip and sear the other side of each fillet for 3-4 minutes, or until salmon reaches desired doneness. One salmon is done, cut into small cubes, and set aside.
- In a wok, heat 1 tbsp of oil and green curry paste on medium heat, stirring continuously for about 1 minute.
- Add coconut milk, palm sugar, and fish sauce and stir. Allow the sauce to simmer to reduce it so that it looks less runny.
- Add vegetables, kaffir leaves, spring onions, chilies and stir continuously.
- Increase the heat the medium-high, add the jasmine rice and mix in well, breaking any lumps. Ensure the rice is coated evenly with the sauce and vegetables.
- Add salmon chunks and gently mix them into the rice. Turn off the heat and stir in the basil. Serve hot!
Notes
- If you can, cook the rice a day or two ahead and keep in the fridge. If you start with sticky, warm, just-cooked rice, your fried rice will turn out soggy, without those distinct chewy grains that good fried rice has.
- For an alternative to palm sugar, use brown sugar.
- For reference, I used a mix of frozen vegetables which included carrots, peas, green beans, and sweet corn. You can use any vegetable you like of your choice. Chop your vegetables into small pieces before adding to the pan.
Nutrition Information
Yield 3 Serving Size 1Amount Per Serving Calories 792Total Fat 38gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 23gCholesterol 106mgSodium 1481mgCarbohydrates 62gFiber 3gSugar 20gProtein 51g
* This may slightly vary depending on where you purchase your ingredients from and the particular brand you use.
Green curry fried rice with lemongrass salmonIf you use my recipe, please tag me on Instagram or Twitter, with a picture and use the hashtag #CookingwithJoyce so I can see your tasty pictures. Enjoy!
You’ve defo levelled up. This looks very professional!
Author
Haha, I’m glad to hear! Trying to level up every day. Thank you 🙂