How to Cook Appetizing thai green salmon with fragrant rice

thai green salmon with fragrant rice. Try this creamy one-pan Thai green salmon when you're next entertaining. Swap salmon for firm white sustainable fish fillets, king prawns, or chunks of aubergine and tofu. Fresh and fragrant, this Thai green curry is served with the crispiest salmon for maximum flavour.

Sprinkle curry with shredded kaffir lime leaf and chilli. Drain well and then stir in the chopped herbs and watercress and To serve, pile the rice on to a serving plate, spoon over the stir-fried green beans and top with the steamed salmon. Thai Green Curry made quick and easy by pimping up store bought curry paste OR with a homemade green curry paste. You can cook thai green salmon with fragrant rice using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of thai green salmon with fragrant rice

1. You need 400 ml of coconut milk.
2. You need 2 stick of lemongrass stalks, finely chopped.
3. Prepare 500 ml of chicken stock.
4. It's 35 grams of green thai curry paste.
5. It's 300 grams of jasmine rice.
6. Prepare 200 grams of trimmed green beans.
7. Prepare 2 of salmon fillets, skins removed.
8. You need 10 grams of fresh coriander.
9. It's 1 of lime, quartered.

Very fragrant - from all the herbs and aromatics in the curry paste. Serve green curry with jasmine rice for a true Thai restaurant experience. And don't forget some ice cold. Salmon ochazuke is a traditional Japanese dish of steamed rice served in a small rice bowl, topped with grilled salmon and tea.

thai green salmon with fragrant rice instructions

1. put coconut milk, chicken stock, lemon grass (finely chopped) and curry paste in a large saucepan. bring to the boil and simmer until the paste dissolves, stirring with a wooden spoon..
2. cut the beans down into smaller pieces, about 3 or 4 cuts across the length. add the beans and rice to the pan and simmer for 8 to 10 minutes on a medium heat. be sure to store with a wooden soon to prevent sticking, and all the rice can absorb the liquid.
3. lay the salmon on the rice, put a lid on and cook for 5 to 8 minutes. the fish should be just cooked through..
4. plate up and garnish with plenty of coriander and lime wedges..
5. perfect with a dry white italian wine.

The Japanese tea that is used for this salmon ochazuke recipe is green tea, which is sometimes referred to as sencha or nihon-cha. This fragrant rice dish is a great accompaniment to any stir-fry or meat dish you can concoct. Rice is simmered with coconut milk and fresh curry and basil This was easy and very tasty. I used basmati rice also and dry curry powder. I didn't have lemon grass but did top with green onions.