Coconut Curry Salmon with Red Beans and Basmati Rice

Finely chop the , ³/₄ clove Garlic, and 4 gr Chili peppers. Rinse the 50 gr Basmati Rice thoroughly. Drain and rinse the 40 gr Canned Red Beans. Cut the 100 gr Salmon Fillet Frozen into 4 equal pieces.

In a medium pot, combine 130 ml Coconut milk with 100 ml Water, 50 gr Basmati Rice, 40 gr Canned Red Beans, and ¹/₂ tsp Table salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.

While the rice cooks, in a separate pan, heat ³/₄ tbsp Sunflower oil over medium heat. Add and cook until softened, about 3-4 minutes. Add ³/₄ clove Garlic and 4 gr Chili peppers, and cook for another minute until fragrant.

Stir in 2 tsp Curry, 1 tsp Turmeric, ¹/₂ tsp Ground Ginger, ¹/₂ tsp Coriander (ground), ¹/₂ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder into the pan with the aromatics. Cook for 1-2 minutes, stirring constantly, until fragrant.

Pour in the remaining 130 ml Coconut milk and bring the mixture to a gentle simmer.

Gently place 100 gr Salmon Fillet Frozen into the simmering curry sauce. Cover and cook for 8-10 minutes, or until the salmon is cooked through and flakes easily.

In a small bowl, mix 1 tsp Corn starch with a tablespoon of 100 ml Water to form a slurry. Stir the slurry into the curry sauce and allow to simmer for 2-3 minutes on low heat, stirring occasionally, until the sauce has thickened.

Fluff the cooked 50 gr Basmati Rice and 40 gr Canned Red Beans with a fork. Serve the curry 100 gr Salmon Fillet Frozen over the rice and beans.