Fragrant Thai Green Curry Baked Salmon

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 1pcs lime
• 150g jasmine rice
• 30g green curry paste
• 20ml fish sauce
• 200ml coconut milk
• 2pcs Tasmanian salmon fillets
• 20g shredded coconut
• 150g green beans
• 2g chilli flakes
• 20g roasted peanuts
• 15ml neutral-flavoured oil
• 5ml sugar

Method

1. Step 1 — Prep and bake pumpkin
   Preheat the oven to 180C, fan-forced. Grease a 2L (8 cup) baking dish. Chop the unpeeled pumpkin into 2cm chunks (see cooking tip). Finely grate the lime zest, then juice. Set aside. Put the pumpkin in the baking dish, drizzle with 2 tsp oil, season with salt and toss to combine. Bake for 20 mins or until the pumpkin is just tender.
2. Step 2 — Cook rice
   While the pumpkin is baking, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Make curry sauce
   Meanwhile, heat 2 tsp oil in a separate small saucepan over medium-high heat. Cook the curry paste, stirring, for 1 min or until slightly darkened and fragrant. Add the fish sauce, lime zest, 2 tsp lime juice and 1 tsp sugar and cook, stirring, for 20 secs or until fragrant. Add the coconut milk and 60ml (¼ cup) water and bring to a simmer.
4. Step 4 — Bake salmon
   Add the salmon, skin-side down, to the pumpkin in the baking dish. Carefully pour the hot curry sauce over the salmon and pumpkin. Cover the dish with a lid or foil and bake for 15 mins or until the salmon is cooked through and the pumpkin is tender. Clean the saucepan and reserve.
5. Step 5 — Toast coconut
   While the salmon is baking, fill the reserved pan three-quarters full with water and bring to the boil for the beans. Put the coconut in a cold small frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan.
6. Step 6 — Make spicy coconut beans
   Trim the beans. Add beans to the pan of boiling water and cook for 3 mins or until tender. Drain. Combine beans, coconut, 2 tsp lime juice (see cooking tip) and a pinch of chilli flakes* in a bowl and season with salt. Fluff rice with a fork. Divide rice and salmon and pumpkin curry among bowls. Scatter with peanuts and serve with spicy coconut beans.

Allergens

Fish, Sulphites, Peanut