Thai Chili Paste Salmon Skewers with Coconut Rice Bento #11

by The ROXX Box on October 22, 2012

in asian, Japanese Bento Box, Teen/Adult Bento Lunches

I love Thai food, but I find Thai curries to be a bit overpowering.  I don’t really like all of the coconut milk in the curries.  So I decided to modify the traditional thai curry and serve it with a coconut rice for more balance.  Here is what I created.  I hope you like it!!!!



Thai Chili Paste Salmon Skewers with Coconut Rice Bento #11
Recipe Type: Lunch
Cuisine: Thai
Author: The ROXX Box
Prep time:
Cook time:
Total time:
Serves: 1-2
  • 1 8oz fresh boneless salmon fillets (I used the Atlantic Salmon individually packed 3 pound bag from Costco)
  • 1 teaspoon coconut oil
  • 1 teaspoon thai red chili paste
  • 1/8 teaspoon Sriracha chili sauce
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon fish sauce
  • 1 teaspoon Agave syrup
  • 1/4 teaspoon fresh squeezed lime juice
  1. Remove salmon from package, rinse in cold water, and cut into equally sized cubes.
  2. In a bowl mix together all of the ingredients except salmon.  Taste mix and adjust to your liking.
  3. Add salmon cubes to the sauce mix, and allow to marinate in refrigerator for at least 1 hour.
  4. Once done marinating, place no more than 3 salmon cubes on presoaked wooden skewers.
  5. Place skewers on a grill pan, and grill until done.  Pay close attention to salmon, as the cubes cook quickly.
  6. Serve with coconut rice.
  7. Coconut rice is pretty easy to make.  Just add some canned coconut milk, a little salt, and a little unsweetened dried shredded  coconut (can be found at any Indian grocery store) to your rice water.  Once it starts to boil, add rice.  While rice is cooking, place some dried unsweetened shredded coconut into a pan, and toast lightly.  When rice is done cooking, remove from heat and fluff.  Sprinkle toasted coconut on top and serve.



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