Thai Green Curry Baked Salmon With Coconut Rice & Vegetable Ribbon Salad

Thai green curry baked salmon with coconut rice and tangy, crunchy raw vegetable ribbon salad - a quick, easy and healthy meal.

As much as I love to cook, there are days when I just really can’t be bothered, when I am tired, hungry and just want food NOW dammit! On those kind of days I will generally turn to a stir fry as my go-to meal as they are so quick and simple to make; that can get a little samey however, so I’ve been trying to expand my repertoire of quick-but-healthy meals. Oriental cookery has far more variety to offer than the same old boring stir fry, and there are a lot of options when it comes to fast food; one of my favourites is a Thai curry, red or green, which is very quick and simple to throw together (unless you want to make your own curry paste…); this Thai green curry baked salmon is my twist on the classic and the whole dish can be ready in just over half an hour if you work fast.

Thai green curry baked salmon with coconut rice and fresh, zingy raw vegetable ribbon salad

I was sent a bagful of Blue Dragon products in honor of the Chinese New Year and challenged to create an original and exciting dish using them. There was a packet of Thai green curry, which I used to create this post, although I did have to buy extra coconut milk as it only had 200ml, you will need most of a 400ml can to make the salmon and coconut rice, so I recommend buying a can of coconut milk and a jar of Thai green curry paste rather than a kit (Blue Dragon makes both of these). I also used the light soy sauce in the salad dressing, along with a couple of other Blue Dragon products – sesame oil and rice wine vinegar, which I happened to already have.

Blue Dragon products

The salmon is baked in a mixture of Thai green curry paste and coconut milk, which really infuses it with flavour; I served it with coconut rice (rice cooked in coconut milk), topped with toasted desiccated coconut; this is optional but I really recommend it – toasting it adds a whole other depth of flavour, and the crunch it adds to the soft rice is lovely. I also made a raw vegetable ribbon salad tossed in a tangy lime, sesame and soy dressing. This is a really interesting and different way to eat vegetables, and because they are raw they retain their crunch (and nutrients); it is also really easy to do, you just need a Y shaped vegetable peeler, which you use to shave carrot and courgette into thin strips. I also added some very thinly sliced red pepper, spring onion, red chilli and coriander; along with the flavoursome dressing the result is a vibrant, crisp, fresh, delicious salad which works perfectly with the rich, creamy salmon and rice. The salad is best served straight away however, if left to sit for too long once the dressing is added, the vegetables will start to become a bit soggy.

This  meal is not only delicious, but very healthy, it is quick and easy enough to prepare any night of the week and is far better (and better for you) than any takeaway; it is definitely going to become a regular in my house!

Thai green curry baked salmon with coconut rice and crunchy raw vegetable ribbon salad, an easy, healthy, quick meal.

Thai Green Curry Baked Salmon With Coconut Rice & Vegetable Ribbon Salad

Serves 2
Author Domestic Gothess



  • 125 g Thai jasmine rice
  • 240 ml (1 cup) coconut milk
  • 120 ml (1/2 cup) water
  • generous pinch salt
  • 2 tbsp unsweetened desiccated coconut


  • 2 boneless salmon fillets
  • 90 ml (6 tbsp) coconut milk
  • 3 tbsp Thai green curry paste

Salad Dressing

  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • juice of 1/2 lime
  • 1 tsp honey
  • pinch salt


  • 1 medium courgette
  • 1 large carrot
  • 1 small or 1/2 large red pepper
  • 1 spring onion finely chopped
  • 1 small red chilli de-seeded and finely chopped
  • small handful coriander cilantro, finely chopped


  1. Pre-heat the oven to 180C/350F/gas mark 4.
  2. Place the rice, coconut milk, water and salt in a pan, bring up to the boil, stir, cover, turn down the heat to it's lowest setting. Simmer for about 20 minutes, until the rice has soaked up all the liquid, then remove from the heat and leave to stand (covered) for a further 10 minutes.
  3. Meanwhile, gently toast the desiccated coconut in a small pan until golden then set aside.
  4. While the rice is cooking, mix together the coconut milk and Thai green curry paste in a small oven dish (just large enough to fit the salmon in), place the salmon fillets in the dish and turn to coat well with the curry mixture; bake for about 20 minutes, or until the salmon is cooked to your liking.
  5. For the dressing, whisk together the sesame oil, soy sauce, vinegar, lime juice, honey and salt.
  6. Use a Y-shaped/flat bladed vegetable peeler to cut the carrot and courgette into ribbons. Slice the red pepper into thin strips. Place the vegetables in a large bowl with the spring onion, chilli and coriander, pour over the dressing and toss everything together; serve straight away with the salmon and rice topped with the toasted coconut.

This post is an entry to the Foodies100 Chinese New Year recipe challenge sponsored by Blue Dragon. The range of Blue Dragon products is available in all major supermarkets at an RRP from £0.69. To find out more, visit

I am sharing this with Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant,  Fiesta Friday hosted by La Petite Casserole and Su’s Healthy Living, Foodie FriDIY, Foodie Friends Friday and Friday Features.

Link up your recipe of the week

14 Comments on Thai Green Curry Baked Salmon With Coconut Rice & Vegetable Ribbon Salad

  1. Margherita
    February 19, 2016 at 1:57 pm (2 years ago)

    Wow! The pictures are amazing… You could print and frame them! And the recipe, is simple and very elegant presented… thanks a lot for sharing such a beauty with us at FF!

    • hannahhossack
      February 27, 2016 at 2:12 pm (2 years ago)

      Aww thank you! That is very sweet of you 🙂

  2. Jhuls
    February 19, 2016 at 2:41 pm (2 years ago)

    The baked salmon sounds great and the vegetable ribbons are so pretty. And what a lovely stuffs to receive. Happy FF, Hannah. 🙂

    • hannahhossack
      February 27, 2016 at 2:11 pm (2 years ago)

      Thanks Jhuls 🙂

  3. chefjulianna
    February 20, 2016 at 1:10 am (2 years ago)

    Yum, this is right up my alley! What a gorgeous presentation!

    • hannahhossack
      February 27, 2016 at 2:10 pm (2 years ago)

      Thanks Julianna 🙂

  4. Suchitra
    February 20, 2016 at 10:42 pm (2 years ago)

    Margy is absolutely right! The pictures are just gorgeous! I love the meal you have created that is colorful, balanced, healthy and most importantly quick and easy to put together! Thanks for bringing it to FF! Have a great weekend!

    • hannahhossack
      February 27, 2016 at 2:10 pm (2 years ago)

      Thank you! Quick, easy and healthy = my ideal meal! Have a great weekend!

  5. Zeba@Food For The Soul
    February 21, 2016 at 11:59 am (2 years ago)

    This has all of my favorite thai flavors and love the presentation…thanks for sharing. Looking forward to trying out the recipe.

    • hannahhossack
      February 27, 2016 at 2:09 pm (2 years ago)

      Thank you!

  6. Elinor
    February 21, 2016 at 7:40 pm (2 years ago)

    Wonderfully fresh looking. Perfect when some of us **me** are still trying to lose those extra Christmas pounds! Elinor x

    • hannahhossack
      February 27, 2016 at 2:09 pm (2 years ago)

      Ha! You and me both :-/ Thanks Elinor x

  7. tentimestea
    February 22, 2016 at 1:22 am (2 years ago)

    This way of using the curry paste is so creative, and it came out so beautifully, especially paired with that colourful ribbony salad!

    • hannahhossack
      February 27, 2016 at 2:08 pm (2 years ago)

      Thank you! It has become one of my new favourite meals, and the salad is so tasty (and healthy!)


Leave a Reply