Rice Cooker Thai Curry Scented rice with Salmon

Author: Jonathan Cheung

This thai red curry salmon with Jasmine rice is simple, elegant, and sensational in aroma. Discover how to make japanese style curry rice.

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Cooking 15 Min

Servings Serves 4-6

Product Organic Jasmine

Ingredients

1 1/2 cups / 375mL Dainty Organic Jasmine rice

1 1/2 cups / 375 mL Water

1 cup / 250 mL Coconut milk

Optional: 2 Tbsp / 30 mL Fish Sauce or Soy Sauce

2 tbsp Thai Curry paste (Red, Green or Yellow)

1 inch piece of Ginger, sliced thin

2 cloves Garlic, smashed

4 x 150g = 600g / 1 1/2 lbs filets fresh Salmon, skinless & boneless

2 Green Onions, trimmed & sliced thin

Organic Jasmine

Preparation

Step 1

Place the rice and water in the bowl of your rice cooker.

Step 2

In a bowl whisk the coconut milk, Fish or Soya sauce if using, and the curry paste until smooth. Add to the rice cooker, with the ginger and garlic. Cook AND set a timer for 10 minutes.

Step 3

In 10 minutes, when the timer goes off, add the salmon filets quickly on top of the rice inside the cooker. Close the lid and let the rice cooker finish its cooking.

Step 4

When done, remove the salmon filets to a plate, fluff the rice with a fork and serve onto 4 plates. Top each plate of rice with a salmon filet and garnish with the sliced green onions. Serve!