Thai Red Coconut Broth with Glazed Salmon and Sticky Rice
Thai Red Coconut Broth with Glazed Salmon and Sticky Rice
Ingredients
For the Sauce
- 2 garlic cloves
- 15 g ginger
- 1 1/2 tablespoons red Thai curry paste
- 1 tin coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1/2 lime, juice only
For the Glazed Salmon
- 2 salmon fillets
- 1 tablespoon soy sauce
- 1 tablespoon honey
For the Roasted Broccoli
- 100 g tenderstem broccoli
- drizzle sesame oil
- pinch salt
To Serve
- as needed sticky rice, cooked
- as needed lime wedge
- as needed chilli oil
- as needed coriander, fresh, chopped
- as needed sesame seeds
Instructions
- 1
Combine the garlic cloves, ginger, red Thai curry paste, coconut milk, 1 tablespoon of soy sauce, fish sauce, 1 tablespoon of honey, and the juice of 1/2 lime in a blender. Blend until the mixture is completely smooth.
⏱️ 3 min
- 2
Pour the blended sauce into a small saucepan. Bring the sauce to a gentle simmer over medium heat and let it cook for 10 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min
- 3
Preheat your air fryer or oven to 220 degrees C (425 degrees F).
⏱️ 2 min•🌡️ 220
- 4
In a small bowl, mix together 1 tablespoon of soy sauce and 1 tablespoon of honey. Brush this glaze generously over both sides of the salmon fillets.
⏱️ 2 min
- 5
Place the glazed salmon fillets in the preheated air fryer or on a baking sheet. Cook for 8-10 minutes, or until the salmon is cooked through and flaky.
⏱️ 10 min•🌡️ 220
- 6
While the salmon is cooking, toss the tenderstem broccoli with a drizzle of sesame oil and a pinch of salt. Ensure the broccoli is evenly coated.
⏱️ 1 min
- 7
Add the seasoned broccoli to the air fryer or baking sheet with the salmon (if space allows, or cook immediately after the salmon). Cook for 4 minutes, or until the broccoli is tender-crisp and slightly charred.
⏱️ 4 min•🌡️ 220
- 8
To assemble, place a portion of cooked sticky rice into the base of each serving bowl.
⏱️ 1 min
- 9
Pour a generous amount of the warm Thai red coconut broth over the sticky rice.
⏱️ 1 min
- 10
Carefully place a glazed salmon fillet and a portion of the charred broccoli into each bowl.
⏱️ 1 min
- 11
Garnish each bowl with a drizzle of chilli oil, a lime wedge, a sprinkle of fresh coriander, and sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Red Coconut Broth with Glazed Salmon and Sticky Rice
For the Sauce
- 2 garlic cloves
- 15 g ginger
- 1 1/2 tablespoons red Thai curry paste
- 1 tin coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1/2 lime, juice only
For the Glazed Salmon
- 2 salmon fillets
- 1 tablespoon soy sauce
- 1 tablespoon honey
For the Roasted Broccoli
- 100 g tenderstem broccoli
- drizzle sesame oil
- pinch salt
To Serve
- as needed sticky rice, cooked
- as needed lime wedge
- as needed chilli oil
- as needed coriander, fresh, chopped
- as needed sesame seeds
Instructions
- 1
Combine the garlic cloves, ginger, red Thai curry paste, coconut milk, 1 tablespoon of soy sauce, fish sauce, 1 tablespoon of honey, and the juice of 1/2 lime in a blender. Blend until the mixture is completely smooth.
⏱️ 3 min - 2
Pour the blended sauce into a small saucepan. Bring the sauce to a gentle simmer over medium heat and let it cook for 10 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min - 3
Preheat your air fryer or oven to 220 degrees C (425 degrees F).
⏱️ 2 min•🌡️ 220 - 4
In a small bowl, mix together 1 tablespoon of soy sauce and 1 tablespoon of honey. Brush this glaze generously over both sides of the salmon fillets.
⏱️ 2 min - 5
Place the glazed salmon fillets in the preheated air fryer or on a baking sheet. Cook for 8-10 minutes, or until the salmon is cooked through and flaky.
⏱️ 10 min•🌡️ 220 - 6
While the salmon is cooking, toss the tenderstem broccoli with a drizzle of sesame oil and a pinch of salt. Ensure the broccoli is evenly coated.
⏱️ 1 min - 7
Add the seasoned broccoli to the air fryer or baking sheet with the salmon (if space allows, or cook immediately after the salmon). Cook for 4 minutes, or until the broccoli is tender-crisp and slightly charred.
⏱️ 4 min•🌡️ 220 - 8
To assemble, place a portion of cooked sticky rice into the base of each serving bowl.
⏱️ 1 min - 9
Pour a generous amount of the warm Thai red coconut broth over the sticky rice.
⏱️ 1 min - 10
Carefully place a glazed salmon fillet and a portion of the charred broccoli into each bowl.
⏱️ 1 min - 11
Garnish each bowl with a drizzle of chilli oil, a lime wedge, a sprinkle of fresh coriander, and sesame seeds before serving.
⏱️ 1 min