Rice Cooker Thai Curry Scented rice with Salmon

by Jonathan Cheung

This thai red curry salmon with Jasmine rice is simple, elegant, and sensational in aroma. Discover how to make japanese style curry rice.

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Thai coconut curry Jasmine with Salmon 2019


  • 1 1/2 cups / 375mL Dainty Organic Jasmine rice
  • 1 1/2 cups / 375 mL Water
  • 1 cup / 250 mL Coconut milk
  • Optional: 2 Tbsp / 30 mL Fish Sauce or Soy Sauce
  • 2 tbsp Thai Curry paste (Red, Green or Yellow)
  • 1 inch piece of Ginger, sliced thin
  • 2 cloves Garlic, smashed
  • 4 x 150g = 600g / 1 1/2 lbs filets fresh Salmon, skinless & boneless
  • 2 Green Onions, trimmed & sliced thin



Place the rice and water in the bowl of your rice cooker.


In a bowl whisk the coconut milk, Fish or Soya sauce if using, and the curry paste until smooth. Add to the rice cooker, with the ginger and garlic. Cook AND set a timer for 10 minutes.


In 10 minutes, when the timer goes off, add the salmon filets quickly on top of the rice inside the cooker. Close the lid and let the rice cooker finish its cooking.


When done, remove the salmon filets to a plate, fluff the rice with a fork and serve onto 4 plates. Top each plate of rice with a salmon filet and garnish with the sliced green onions. Serve!


Special touch - stir in a couple of tablespoons of coconut cream just before serving for added richness.

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