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Thai-style salmon and rice with red curry sauce

Succulent salmon fillets are cooked on a bed of fragrant Thai rice in this one-pot dish which can be ready to serve in just 20 minutes.

Serves 4 400ml can Bart Reduced Fat Coconut Milk 500ml pack Waitrose Cooks' Ingredients Chicken Stock 2 lemon grass stalks, finely chopped 35g sachet Blue Elephant Thai Red Curry Paste 300g Tilda Thai Jasmine Rice 200g pack trimmed green beans 4 Waitrose Select Farm Scottish Salmon Fillets (approx. 150g each), skins removed x 20g pack fresh coriander 1 lime quartered 1. Put the coconut milk, chicken stock, lemon grass and curry paste in a flameproof casserole dish with a lid, and bring to the boil, stirring with a wooden spoon until the paste dissolves.

2. Add the rice and green beans and simmer gently for 5 minutes.

3. Lay the salmon fillets on top of the rice. Season, then cover and cook for a further 5-8 minutes until the rice is tender but not completely dry, and the fish is just cooked through.

4. Garnish with the coriander leaves and serve with lime wedges to squeeze over.

Cook's tip This recipe is cooked in a casserole dish so it can be taken straight to the table, but it will work equally well in a heavy-based saucepan with a tight-fitting lid.

12:34pm Thursday 3rd April 2008

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