Thai Salmon & Green Bean Curry with Jasmine Rice
TIP Baby corn can be added, if desired.
Ingredients
- Coconut milk
- Thai red curry paste
- 120g Salmon fillets
- green beans, trimmed, halved
- bunch of spring onions, sliced
- fresh coriander leaves and stalks (save some of the leaves for garnish)
- jasmine rice, rinsed
- boiling water or stock
- Salt
- lime, cut into wedges, to serve
Instructions
Step 1
In a jug, whisk coconut milk and curry paste together. Place salmon, trimmed beans and spring onions onto the oven tray. Place thermometer horizontally, past the minimum insertion line into the thickest part of salmon. Select target temperature M. Well. START MONITORING. Sprinkle over coriander, pour over coconut milk mixture.
Step 2
Place rice in a shallow casserole dish, pour over boiling water/stock and add salt if not using stock. Stir together. Cover casserole dish with lid or tightly cover with foil to prevent steam from escaping.
Step 3
Install the wire racks on level 3 and 1. Select BAKE, select 2 LEVEL, set temperature to 180°C, and set time to 30 minutes. Press START/STOP to begin preheating.
Step 4
When the unit has preheated, place casserole dish on wire rack on Level 3 for 30 minutes. Close oven door to begin cooking. After 5 minutes, place oven tray on Level 1 on wire rack. Close oven door and continue cooking.
Step 5
When cooking is complete, remove from oven. Remove foil or lid from rice and with a fork, fluff rice before serving. Garnish salmon with coriander leaves, and lime wedges. Serve with the rice.