Red curry salmon with coconut and chives.
Cook time: 25 mins | Prep time: 10 mins | Serves: 4
Ingredients.
2 tablespoons red curry paste, good quality
2 (40ml) tablespoons soy sauce
400g canned coconut milk
800g side of salmon, pin-boned and skin on
⅓ cup short grain white rice, rinsed
2 tablespoons desiccated coconut
2 tablespoons fried shallots
2 tablespoons finely chopped chives, plus extra to garnish
Method.
1. Preheat the oven to 180°C fan-forced (about 375°F). In a medium bowl whisk together red curry paste, soy sauce, coconut milk and 1/2 cup of water. Set aside.
2. Place salmon side, skin side down into a large greased baking dish. Scatter rinsed rice around the sides of the salmon not on the salmon.
3. Pour over the coconut mixture to cover the salmon and rice. Cover the dish tightly with foil and bake for 25 minutes. Check that the rice and salmon are cooked to your liking. Cook for a further 5 minutes if needed.
4. To serve, scatter over desiccated coconut, fried shallots and chopped chives on top of the salmon. Add extra chives sprigs to garnish. Serve straight from the baking dish.
