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Preparation time
Total time
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)
  • 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)

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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.


· 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.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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Vietnamese fish curry with sticky rice



  • 24. March 2020 - 13:51

    This is amazng used kingfish and was absolutely Devine. This will be my go too!! A meal to impress

  • 11. May 2019 - 19:44

    Lovely curry. Try with chicken instead of fish. I used a firm white fish. The fish needed to cook for a little longer.

  • 16. March 2018 - 04:13

    RIPPER dish!
    i love you quirky cooking!! - I follow you on your website you have some awesomely wholesome and flavoursome meals this does not disappoint at all - do yourself a favour and try this!
    My comments:
    rice- have tried with regular rice &glutinous rice both a winner; kids love the fun of sticky rice but for an quick version regular rice works just as good
    fish- we used same weight but white firm fish (rockling) held together really well just needed to either cook it for a minute more or cut to 3cm pieces as rockling is quite firm
    just gorgeous dish, saved in faves .. good luck having enough left overs for soup couldn’t get enough👌

  • 6. July 2017 - 22:36

    Beautiful composition of flavours and textures. The curry paste was quick to put together and amazingly fragrant. This time I stuck to pumpkin but I'd be happy to experiment with many other veg; I used monkfish fillets, & also like the suggestion of using chicken. Thanks Jo!

  • 10. April 2017 - 11:30

    Quite a different method for a curry paste with excellent flavours. I used a firm white fish and also added other vegetables at the end. tomatoes, zucchin and beans. Very versatile sauce


  • 17. June 2016 - 12:12

    Tasty and a good way to cook fish. My older daughter loved it and asked for more but hubby found it too sweet. Make sure to use the correct rice though!

  • 14. April 2016 - 19:55


  • 28. January 2016 - 09:18

    This was one of the most delicious curries I've made in the thermomix. I made it for guests and both adults and children loved it and had seconds. I served mine with normal boiled rice. Thank you Jo. I have your cookbook and love those recipes as well. 

  • 18. January 2016 - 22:41

    Excellent! love this recipe. Thanks!

  • 5. November 2015 - 20:48

    Wow, wow, wow. Delicious.thank you for sharing

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