16
Main Meals
THAI SALMON AND GREEN BEAN
CURRY WITH JASMINE RICE
PREP:
10 MINUTES |
BAKE:
30 MINUTES |
MAKES:
4 SERVINGS
DIRECTIONS
1
In a jug, whisk coconut milk and curry paste
together. Place salmon, trimmed beans and
spring onions onto the oven tray. Sprinkle over
coriander, pour over coconut milk and paste.
2
Wash rice and place 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.
3
Install the wire rack 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.
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.
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 and serve
with the rice.
INGREDIENTS
1 can (400ml) coconut milk
4 tablespoons Thai red curry paste
4 x 120g salmon fillets
200g green beans, trimmed and cut in two
1 bunch of spring onions, sliced
25g fresh coriander leaves and stalks (save some of
the leaves for garnish)
200g jasmine rice
475ml boiling water or stock
Salt
1 lime, cut into wedges, to serve
RACK
LEVELS 1 & 3 | WIRE RACKS, OVEN TRAY, SHALLOW CASSEROLE DISH
2
4
RACK
LEVELS
TIP
Baby corn can be added, if desired.