Thai Green Seafood Rice

SERVES 3-4

7 MINS PREP

COOKS IN 15 MINS

Love seafood, curries and fried rice? Look no further. Prawns and salmon sit in a bed of aromatic Thai green rice with truly delicious results.

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Tailored to Taste

This delicious rice is based on an American “dirty rice” where the rice is infused with lots of flavour, often from chicken liver and other high umami flavours, which is where it gets its name from. This rice dish is cleaner, but full of delicious flavours in every bite. You can chop and change the ingredients to work with what you have in the fridge.

Ingrédients

1 pack of The Spice Tailor Thai Green Curry
1 pack 250g cooked basmati rice - or leftover cooked rice
8 green beans, finely sliced
1 medium red onion, finely diced
3 cloves garlic, chopped
150g raw prawns, shelled and deveined
2 salmon fillets, halved
Handful of Thai basil leaves
2 tbsp. vegetable oil
Seasoning
½ lemon

Méthode

Heat the vegetable oil in a large open frying pan or a medium saucepan.
Add the onion and some seasoning and sauté for 4-5 minutes - or until soft. Add the garlic and cook for another 20-30 seconds.
Stir in the green beans - as well as the green paste, coconut milk and aromatics from the three pouches in the kit. Add a small splash of water and bring to a simmer.
Add the salmon fillets, cover and cook for 6-8 minutes - or until the salmon is nearly done (depends on thickness, you can break open at the thickest bit to check). Turn over the fish and remove the skin. If needed, add another splash of water.
Add the prawns and cook for another minute. Stir all together whilst breaking the salmon into smaller chunks.
Add in the rice, basil leaves and season with salt and black pepper. Stir to coat the rice.
Squeeze over a good amount of lemon juice. Taste, add more salt or lemon juice to taste (the rice is unseasoned, so does require a good amount of salt).
Serve garnished with more Thai basil - and some sliced chillies if you like.

Tailored to Taste

This delicious rice is based on an American “dirty rice” where the rice is infused with lots of flavour, often from chicken liver and other high umami flavours, which is where it gets its name from. This rice dish is cleaner, but full of delicious flavours in every bite. You can chop and change the ingredients to work with what you have in the fridge.

Ingrédients

1 pack of The Spice Tailor Thai Green Curry
1 pack 250g cooked basmati rice - or leftover cooked rice
8 green beans, finely sliced
1 medium red onion, finely diced
3 cloves garlic, chopped
150g raw prawns, shelled and deveined
2 salmon fillets, halved
Handful of Thai basil leaves
2 tbsp. vegetable oil
Seasoning
½ lemon

Méthode

Heat the vegetable oil in a large open frying pan or a medium saucepan.
Add the onion and some seasoning and sauté for 4-5 minutes - or until soft. Add the garlic and cook for another 20-30 seconds.
Stir in the green beans - as well as the green paste, coconut milk and aromatics from the three pouches in the kit. Add a small splash of water and bring to a simmer.
Add the salmon fillets, cover and cook for 6-8 minutes - or until the salmon is nearly done (depends on thickness, you can break open at the thickest bit to check). Turn over the fish and remove the skin. If needed, add another splash of water.
Add the prawns and cook for another minute. Stir all together whilst breaking the salmon into smaller chunks.
Add in the rice, basil leaves and season with salt and black pepper. Stir to coat the rice.
Squeeze over a good amount of lemon juice. Taste, add more salt or lemon juice to taste (the rice is unseasoned, so does require a good amount of salt).
Serve garnished with more Thai basil - and some sliced chillies if you like.

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Fabriqué avec notre délicieux

Curry Thaï Vert

Ce curry de noix de coco délicieusement épicé équilibre les saveurs sucrées, salées, épicées, citronnées, herbacées et aromatiques comme seuls les currys thaïlandais savent le faire. Parfait avec du tofu, des fruits de mer, du poulet, des légumes ou du bœuf.

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