Green Curry Rice & Salmon

 

Ingredients:

1 T oil

600g pinboned salmon fillet, skin removed

2 t Opito Bay chilli sea salt

1 stem lemongrass, pale section only, finely chopped

1 long fresh green chilli, deseeded, finely chopped, plus extra, thinly sliced, to serve

2 T green curry paste

1 C jasmine rice

270ml coconut cream

3 makrut lime leaves, torn, plus extra, thinly sliced, to serve

1 T palm sugar

2 t fish sauce

¼ C fresh coriander leaves, to serve

2 limes, halved

 

Method:

1. Heat a wok over high heat. Add the oil and swirl to coat. Sprinkle the salmon with the Opito Bay chilli salt and cook for 3 minutes each side. Transfer to a plate. Cover with foil to keep warm.
2. Add the lemongrass and chopped chilli to the wok and stir-fry for 30 seconds or until aromatic. Add the curry paste and stir-fry for a further 30 seconds. Add rice and stir to coat. Add coconut cream, torn lime leaves, sugar, fish sauce and 2 C water. Stir well. Reduce heat to low. Cover and cook for 20 minutes.
3. Flake the salmon and add to the wok. Set aside for 5 minutes to warm through.
4. Sprinkle with fresh coriander, sliced extra chilli and shredded lime leaves. Serve with lime halves.

 

Recipe adapted from taste.com.au

Serves 4.

 

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