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Thai Curry Poached Salmon on Cauli-rice

Servings 2


  • 2 x salmon fillets 150g each
  • 200 ml coconut milk
  • 2 lime leaves crushed
  • 25 g thai red curry paste mae ploy brand
  • 2 tsp coconut oil
  • 100 g Nai Bai
  • 250 g cauliflower processed into cauli-rice in food processor
  • 2 tsp olive oil
  • Salt and black pepper to taste
  • Chopped spring onions to garnish


Curry Poached Salmon

  • Heat pan on med high with oil.
  • Saute curry paste for 30 seconds.
  • Add coconut milk and bring to boil.
  • Lower heat to low, add lime leaves, and stir until blended.
  • Add salmon and allow to poach for 5-6 minutes on med-low heat or until fish flakes easily.

Blanched Nai Bai

  • Bring a saucepan of salted water to boil.
  • Blanch nai bai for 30 seconds.
  • Drain.

Stir-fried Cauli-rice

  • Heat frying pan on medium high with olive oil.
  • Add cauliflower rice, and season with salt and black pepper.
  • Stir-fry for 3-5 minutes.

To serve

  • Serve curry salmon with blanched nai bai and cauli-rice.
  • Garnish with chopped spring onions.