The protein cooking time listed in this recipe has been updated.
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.
High protein
6 plants
Serving size
Ingredients
- 240g Tenderstem broccoli
- 4 tsp ground coriander
- 400ml coconut milk (Coconut, Water)
- 1 unwaxed lime
- 2 pak choi
- 200g brown rice (brown rice (100%))
- 30ml hot honey (honey, chilli extract)
- 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.)
- 6 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.)
- 4 salmon fillets (Fish)
- 2 onion
- 6 garlic clove
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
Nutritional Information
Calories: 814
Protein: 42g
Carbs: 60g
Fat: 45g
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 water to a boil
- Pull out a large frying pan, 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
- Meanwhile, cut the pak choi into bite-sized pieces. Cut the broccoli into thirds lengthways. Thinly slice the onion and garlic
Bake the salmon
- Heat 1 tsp oil in the large frying pan 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.
Build the dish
- Reheat the large frying 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 100ml water
- 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 and salmon into bowls. Sprinkle over the lime zest and spoon over any remaining peneang sauce
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