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Rice Cooker Thai Curry Scented rice with Salmon

by Jonathan Cheung

This thai red curry salmon with Jasmine rice is simple, elegant, and sensational in aroma.

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Thai coconut curry Jasmine with Salmon 2019

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

Preparation

1

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

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.

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.

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!

5

Special touch - stir in a couple of tablespoons of coconut cream just before serving for added richness.


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