Thai Coconut Rice with Salmon

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

20g pack of fresh coriander

3 limes

2 x 400ml cans coconut milk

2 tbsp light olive oil

25g butter

2 shallots, finely chopped

90g jar Thai red curry paste (we used Bart's spices)

500g basmati rice

4 kaffir lime leaves, fresh or freeze dried

6 skinless salmon fillets, each weighing about 140g/5oz

3 tbsp soy sauce (we used Kikkoman's)

2 tsp golden caster sugar

4 spring onions

1 plump red chilli, seeded and finely chopped

simple green salad, to serve

Directions at bbcgoodfood.com

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