I don't really know how to cook rice in the stove top . I've been using rice cooker here and sometimes even using it , I can't seem to get it right tsk !
I had to check several sources on how much is the ratio between Jasmine rice and water .
1 part rice to 1 3/4 parts water .
The last time I've made curry rice , t'was delicious but the grains were a bit mushy , too much water , methinks .
This time , it is just right , in my opinion .
Initially , I'm going to cook it using the rice cooker and actually started cooking it right there . I was surprised that after less than 5 minutes , the power button turns to "warm" , meaning it's done . I checked the mixture and it was barely simmering . Fearing that the rice cooker will explode if I keep pressing the power button back to "cook " , I immediately transferred the uncooked curry rice back to the pan *sigh*
By the way , I cooked plain rice the day after and the freakin' rice cooker is okay -___-
Better use a non-stick pan for this dish , for sure the rice won't stick at the bottom , though you still need to stir it from time to time . Cook it in a very low heat after the initial simmering or else the liquid will evaporate fast and the rice is still uncooked .
Not much flavor inside the salmon but the curry rice compensates for it .
This dish goes really well with the easy and refreshingly spicy salsa that I've made or you can just make a simple vegetable salad instead . Don't forget to make the simple lime and soy sauce dressing as recommended in the GoodFood's site . I've forgotten to make it tsk !
This month Lena of Frozen Wings is hosting the Asian Food Fest and the theme is Thai cuisine . Do check out her site if you want to join .
Please check original recipe at BBC Goodfood
Makes 2 servings
2 small shallots , finely chopped
10 grams coriander stalks , finely chopped
zest and juice of half a lime
1 teaspoon fish sauce
1/2 teaspoon coarse salt
200 grams Jasmine rice
50 grams / 1 packet Thai red curry paste
200 ml coconut milk
175 ml water
2 pieces kaffir lime leaves
2 salmon fillet , about 150 grams each ( I used frozen ) use any fish that you like
* Defrost salmon in the fridge several hours before using . Scale salmon and rinse , pat dry with kitchen towel , sprinkle with ground white pepper on both sides ; set aside .
* In a large non-stick pan , add a generous tablespoon of extra virgin olive oil , add shallots and cook over low heat until lightly golden . Add the curry paste and cook for a minute . Take off pan from heat , add rice , lime zest , lime juice , coriander stalk , salt and fish sauce . Mix everything together until well incorporated . You can prepare this for up to 2 hours ahead .
* Pour coconut milk and water over the rice and curry mixture and stir well to combine . Over medium heat , let mixture simmer then add in the lime leaves , stir and adjust taste . Turn down heat to the lowest setting of your stove and cover the pan . Cook for about 15 to 20 minutes , stirring from time to time to prevent the bottom from scorching or until rice is cook through . In the last 10 minutes of cooking add salmon fillet , depending on the thickness of the fillet , check after 5 minutes and flip the fillet , if necessary . Take off pan from the heat and leave to rest for five minutes . Dish up and serve immediately .
Spicy Cucumber and corn salsa ( Make this before cooking the curry rice )
Makes about 2 cups
1 small cucumber , scrape off some of the bumpy skin , rinse , deseed and cut into small dices
about 3/4 cup of steamed fresh corn kernels
1 small shallots , finely chopped
1 small bird's eye chili , scrape off some of the seeds and finely chopped
about 30 grams palm sugar , use a cleaver or a knife and chop finely
2 limes , use half of 1 lime for the curry recipe above
some coriander leaves , snipped
some fish sauce
* Mix ingredients above and adjust taste . Chill for at least 30 minutes before using .
For the lime-soy dressing : juice of 1 lime, some soy sauce and brown sugar . Mix and adjust taste .
This post is linked to the bloghop event Asian Food Fest . This month's theme is Thai cuisine and is being hosted by Lena of Frozen Wings .