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Coconut salmon bowls

Coconut salmon bowls


This Thai-style curry packs in the flavour and you can have it on the table in 20 minutes

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    2335kj 558kcal
  • Fat
    High 35%
  • Saturates
    High 39%
  • Sugar
    Low 9%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 53g

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Big Bag Option


  • ½ tbsp Co-op vegetable oil
  • 4 spring onions, thinly sliced
  • 1 red chilli, thinly sliced
  • 5cm ginger, finely grated
  • 2 tbsp Co-op Thai red curry paste
  • 200ml can Co-op light coconut milk
  • 2 Co-op salmon fillets
  • 1 lime, 1/2 juiced, 1/2 cut into wedges
  • 50g Co-op sliced curly kale
  • 250g pack microwave basmati rice
  • 1 large carrot, coarsely grated
  • Few coriander sprigs


  1. Heat the oil in a medium-sized saucepan over a high heat
  2. Add half the spring onion, half the chilli and all the ginger, and fry for 2 mins
  3. Stir in the curry paste, cook for another minute, then add the coconut milk along with 100ml boiling water
  4. Bring to the boil, then reduce to a simmer
  5. Add the salmon, cover and leave to poach for 8-10 mins, or until tender and cooked through
  6. Take off the heat and stir in the lime juice
  7. Meanwhile, put the kale in a sieve and pour a kettle of boiling water over it, until wilted
  8. Cook the rice according to the pack instructions and divide between two bowls
  9. Add the carrot, kale and salmon, plus the remaining red chilli and spring onion
  10. Spoon the coconut poaching liquid on top, add some coriander sprigs and serve with the lime wedges on the side

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