Open in Cookpad AppCooking Instructions
- 1
Here are the ingredients.
- 2
Pre-heat the oven to 180C
- 3
Take a tablespoon of the Thai green curry paste and rub it all over the salmon fillets, set them aside.
- 4
Put the lemon grass, lime leaves, spring onions, green paste, coconut milk, fish sauce, water & rinsed rice in the tray & mix well
- 5
Cover with tin foil and bake in the oven for 30 minutes. Tightly seal the foil as best you can. We don't want to release too much moisture at this point.
- 6
Uncover, stir the rice (the edges may be more cooked than the middle bits so stir to swap them over). Nestle in the salmon fillets into the rice and add the asparagus, cover again.
Sometimes when this bake doesn't go well (e.g., if water escapes during the first 30 mins), I have to add a bit of boiling water here.
- 7
Bake for 30 more minutes in the oven until all rice is cooked through
- 8
Garnish with spring onions, coriander & chilli & serve right away
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