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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Salmon Paneang Curry with Lime Rice
Enjoy delicious Thai flavours with Mindful Chef x Giggling Squid. Roast responsibly-sourced salmon until tender, then serve alongside a luscious coconutty paneang curry, infused with fragrant spices and aromatics. Fluffy brown rice soaks up all that flavour. It’s a feast for your tastebuds.
Prep in 10
High protein
6 plants
Serving size
Ingredients
- 1 salmon fillet (Fish)
- 90g Tenderstem broccoli (use half)
- 1 unwaxed lime (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 4 garlic clove
- 80g brown rice (use half) (brown rice (100%))
- 15ml hot honey (use half) (honey, chilli extract)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 pak choi (use half)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 onion (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 2 tsp ground coriander (use half)
Nutritional Information
Calories: 816
Protein: 42g
Carbs: 56g
Fat: 47g
Ingredients
- 80g brown rice (brown rice (100%))
- 90g Tenderstem broccoli
- 2 salmon fillets (Fish)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 4 garlic clove
- 1 onion
- 15ml hot honey (honey, chilli extract)
- 1 pak choi
- 2 tsp ground coriander
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 unwaxed lime
- 200ml coconut milk (Coconut, Water)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
Nutritional Information
Calories: 805
Protein: 41g
Carbs: 54g
Fat: 47g
Salmon Paneang Curry with Lime Rice
Enjoy delicious Thai flavours with Mindful Chef x Giggling Squid. Roast responsibly-sourced salmon until tender, then serve alongside a luscious coconutty paneang curry, infused with fragrant spices and aromatics. Fluffy brown rice soaks up all that flavour. It’s a feast for your tastebuds.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted hot water to a boil
- Pull out a large frying pan or wok, a grater, a sieve & a measuring jug
Get the rice on & prep the veg
- Rinse the rice. Zest and halve lime
- Add the rice to the saucepan and boil for 25 mins, then drain. Stir in the juice from half the lime
- Cut the pak choi into bite-sized pieces. Cut the broccoli into thirds. Thinly slice the onion and garlic
Salmon time
- Heat the large frying pan or wok with 1 tsp oil on medium-high heat. Once hot, add the salmon, skin-side down, and cook for 3 mins, then flip, and cook for another 3 mins, until golden
- Transfer to the lined baking tray and bake for 15 mins, until cooked through
Simmer simmer
- Reheat the empty salmon pan with 1 tsp oil on medium-high heat. Once hot, add the onion, garlic and broccoli
- Cook for 3-4 mins until softening
- Add the ground coriander, curry paste and lemongrass puree. Cook for a further minute
- Stir through the coconut milk, stock, honey, pak choi and 50ml water (25ml for 1 person)
- Simmer for 5-6 mins, until the sauce has reduced and the veg softened. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the lime rice and peneang curry into bowls with the salmon. Sprinkle the lime zest over the top of the salmon, then spoon over any remaining peneang sauce
- Garnish with the remaining lime, cut into wedges
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