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Thai Salmon & Green Bean Curry with Jasmine Rice

Ninja Kitchen
Recipe by Ninja Kitchen

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  • Prep 10 mins
  • Total 40 mins
  • Easy
  • Serves 4

TIP Baby corn can be added, if desired. 

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Cooking mode

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  • 400ml Coconut milk
  • 4 tbs Thai red curry paste
  • 4 120g Salmon fillets
  • 200g green beans, trimmed, halved
  • 1 bunch of spring onions, sliced
  • 25g fresh coriander leaves and stalks (save some of the leaves for garnish)
  • 200g jasmine rice, rinsed
  • 475ml boiling water or stock
  • Salt
  • 1 lime, cut into wedges, to serve
  • Step 1

    In a jug, whisk coconut milk and curry paste together. Place salmon, trimmed beans and spring onions onto the oven tray. Place thermometer horizontally, past the minimum insertion line into the thickest part of salmon. Select target temperature M. Well. START MONITORING. Sprinkle over coriander, pour over coconut milk mixture.

  • Step 2

    Place rice in a shallow casserole dish, pour over boiling water/stock and add salt if not using stock. Stir together. Cover casserole dish with lid or tightly cover with foil to prevent steam from escaping.

  • Step 3

    Install the wire racks on level 3 and 1. Select BAKE, select 2 LEVEL, set temperature to 180°C, and set time to 30 minutes. Press START/STOP to begin preheating.

  • Step 4

    When the unit has preheated, place casserole dish on wire rack on Level 3 for 30 minutes. Close oven door to begin cooking. After 5 minutes, place oven tray on Level 1 on wire rack. Close oven door and continue cooking.

  • Step 5

    When cooking is complete, remove from oven. Remove foil or lid from rice and with a fork, fluff rice before serving. Garnish salmon with coriander leaves, and lime wedges. Serve with the rice.