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Vietnamese fish curry with sticky rice



6 portion(s)


  • 500 g white glutinous rice
  • water, for soaking


  • 2 vine ripened tomatoes, cut into halves (approx 230 g)
  • 1 long red chilli, desseded if preferred
  • 2 garlic cloves
  • 4 cm piece fresh tumeric or 2 tsp ground turmeric
  • 2 cm piece fresh ginger
  • 2 cm pieces fresh galangal {optional}
  • 2 tsp coconut sugar or palm sugar
  • 2 tsp vegetable stock paste or chicken stock paste
  • 2 Spring Onion/Shallots, white part only (reserve green part for garnish)
  • ½ tsp fish sauce
  • 1 tsp tamarind paste
  • 1 tbsp lemon juice (approx ½ lemon)
  • 2 tbsp tamari


  • 600 g Salmon FIllet, cut into pieces (4 cm) or white fish fillet, cut into pieces (4 cm)
  • 1½ tbsp coconut oil
  • 500 g pumpkin, peeled, seeds removed. cut into pieces (5 cm)
  • 400 g coconut milk (1 can)
  • 2 stalks fresh lemongrass, white part only, bruised (not chopped)

Recipe's preparation

  1. Place rice and enough water to cover into ThermoServer or bowl and soak for 24 hours.

  2. Drain rice through Varoma dish and discard soaking water.

  3. Create a hole or well (approx. 8 cm) in the middle of the drained rice in the Varoma dish to allow the steam to circulate. Set Varoma with rice aside.

  4. Paste
  5. Place all paste ingredients into mixing bowl and blend 15 sec/speed 9.

  6. Transfer half of the paste into a bowl and stir through salmon pieces. Set aside to marinate. Transfer the remaining paste into a separate bowl and set aside.

  7. Curry
  8. Without rinsing mixing bowl, place coconut oil into mixing bowl and heat 2 min/100°C/speed 1.

  9. Add reserved paste (without the fish) to mixing bowl. Place Varoma with rice into position and cook 4 min/100°C/speed 2. Set Varoma aside.

  10. Add pumpkin, coconut milk and lemongrass into mixing bowl, place Varoma with rice back into position and cook 10 min/Varoma/counter-clockwise operation/speed 1, stir rice with a fork to separate slightly and cook for a further 10 min/Varoma/counter-clockwise operation/speed 1.

  11. Remove Varoma and check to see if rice is cooked. Stir rice with fork, check it is evenly cooked, and set aside.

  12. Add fish with paste marinade to mixing bowl and cook 3 min/Varoma/counter-clockwise operation/Gentle stir setting, or until salmon is cooked to your liking.

  13. To serve, remove lemongrass and discard. Place rice onto plates, using a cup to mould the rice for presentation. Add a serving of curry on the side, garnished with finely sliced spring onion.


Accessories you need



· If you end up with leftover curry sauce, make it into a soup the next day by adding liquid chicken stock (or chicken stock paste and water), a little coconut milk, fresh coriander and a dash of tamari or soy sauce. Stir in any leftover rice to make a thicker soup.
· You can alter the amount of rice cooked depending of the number of people you are cooking for. Note that cooking times will vary.
· Presoaking your glutinous rice is essential. The amount of time you allow your rice to soak will affect the cooking times. If your rice requires longer to cook, finish cooking your salmon in step 18 then transfer curry into a ThermoServer to keep warm. Place 500 g water into mixing bowl and place Varoma with rice into position. Cook 5-10 min/Varoma/speed 2, or until rice is evenly cooked. Serve as per recipe above.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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