Your cart is empty
Prep
5m
Cook
45m
Total
50m
Prep
5m
Cook
45m
Total
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Wash the rice and dice the babycorn and pepper.
260 g Dried basmati rice
130 g Babycorn
1 Red bell pepper
Step 2
Add the coconut milk, Thai green curry paste, soy sauce, fish sauce, chicken stock, garlic and ginger puree to a large baking dish. Whisk well, then add the rice, babycorn and chopped peppers and mix well.
400 ml Coconut milk
200 ml Chicken stock
1 tbsp Soy sauce
2 tbsp Thai green curry paste
1 tsp Fish sauce
2 tsp Garlic
1 tsp Ginger puree
Step 3
Place the salmon skin side up on top of the rice, cover with foil and bake in the oven for 45 minutes.
4 Salmon fillets
Step 4
Remove the foil and gently pull the skin off the salmon. Sprinkle in a handful of coriander and squeeze in the juice of 1/4 lime. Use a fork to roughly break up the salmon and mix well into the rice.
1 Lime
1 handful Fresh coriander
Step 5
Serve with extra coriander and lime wedges.
For
4
M
I
4
Salmon fillets
260
g
Dried basmati rice
130
g
Babycorn
1
Red bell pepper
400
ml
Coconut milk
200
ml
Chicken stock
1
tbsp
Soy sauce
2
tbsp
Thai green curry paste, I used blue dragon which wasn’t spicy for the kids
1
tsp
Fish sauce
2
tsp
Garlic, chopped
1
tsp
Ginger puree
1
Lime
1
handful
Fresh coriander
Per Serving
Calories
725kcal
Fat
36g
Saturates
20g
Carbs
61g
Sugar
6g
Protein
34g
Fibre
4g
Sodium
740mg
You could use chicken instead.
Serving suggestion: Serve with extra coriander and lime wedges.
Only visible to you
Made it?
Cancel
Sarah G
20 days ago
Another winner!
Like
Reply
Cecilia K
2 months ago
I liked the flavour but wld cook the rice seperate next time as it was very crunchy
Like
Reply
