Coconut and Lime Salmon Curry with Green Beans

This coconut and lime salmon curry is a gentle, home-style dish rather than a claim to a traditional regional recipe. It uses curry powder and everyday ingredients, with green beans cooked in the sauce before the salmon goes in. The recipe makes four portions with rice.

Time, servings and equipment

Serves 4. Prep 15 minutes. Cook 25 minutes. Total 40 minutes.

A wide saucepan, a separate rice saucepan or rice cooker, a board, knife and food thermometer. The 40-minute estimate assumes the rice cooks alongside the curry; check your packet timing.

Ingredients

• 600 g skinless boneless salmon, cut into 3 cm pieces
• 300 g dry jasmine rice
• 1 tablespoon neutral cooking oil
• 1 small onion, finely sliced
• 2 garlic cloves, finely grated
• 2 teaspoons finely grated fresh ginger
• 1 tablespoon mild curry powder
• 400 ml coconut milk
• 150 ml water
• 200 g green beans, trimmed and halved
• 1 lime, finely grated zest and 1 tablespoon juice
• 1/2 teaspoon fine salt, or to taste
• 2 tablespoons chopped coriander, optional

Method

1. Start the jasmine rice using the packet instructions and its specified water quantity. Keep the salmon refrigerated while preparing the vegetables.

2. Heat the oil in a wide saucepan over medium heat. Cook the onion for about 5 minutes until softened. Add the garlic and ginger, stir for 30 seconds, then add the curry powder and stir for another 30 seconds.

3. Pour in the coconut milk and 150 ml water. Add the green beans and salt. Bring to a gentle simmer and cook for about 5–7 minutes, until the beans begin to soften.

4. Lower the heat and add the salmon pieces in a single layer where possible. Simmer gently for about 6–8 minutes, turning large pieces carefully if needed, until the thickest pieces reach 63°C. Avoid vigorous stirring that breaks the salmon.

5. Take off the heat and add the lime zest and juice. Taste and adjust salt or lime if needed. Scatter over optional coriander and serve immediately with the cooked rice.

Buying and cooking notes

Buy salmon by the prepared, skinless weight. The skin is not useful here because it will soften in the sauce rather than become crisp. Check for pin bones before cutting even pieces.

Curry powders vary in heat and salt. Choose a mild blend if you want a gentle meal, read the ingredient label and taste the sauce before adding more seasoning. “Mild” is not a guarantee that every diner will experience the spice the same way.

Keep the simmer calm after adding the salmon. A hard boil and repeated stirring can break the pieces before they are ready to serve. Add the lime at the end, then taste: different fruit can give noticeably different amounts of acidity.

Serving and planning

Start the rice first and finish it according to the packet so it is ready for serving. If your rice takes longer than this recipe allows, begin earlier. For a busy weekend, chop the vegetables before cooking but keep the seafood chilled. Our pre-show meal timeline helps you allow time to eat as well as cook. For another hob meal, try prawn and tomato pasta.

Can I replace the green beans?

Yes. Use a vegetable that suits simmering, and cook it to the texture you want before adding the salmon. Different vegetables may change the timing.

Handling and shopping

Cooking times are estimates; check doneness. See the FoodSafety.gov seafood cooking guidance and follow the storage instructions supplied with your purchase.

Shop salmon and other fish fillets or contact Tasman Star for help selecting the right product.