INGREDIENTS

1 1/4 cups jasmine rice­

1 tbsp black chia seeds

1 tbsp rice bran oil

2 skinless, boneless salmon fillets

400ml can coconut cream, unshaken

2-3 tbsp green curry paste

2 makrut leaves, torn

1 tsp caster sugar

1 tsp fish sauce

Coriander sprigs, to serve

METHOD

Place the rice and chia seeds in a medium saucepan. Add 2 1/2 cups water. Stir and bring to the boil over high heat. Stir and cover. Reduce heat to low and cook for 15 minutes or until the water is absorbed. Set aside for 5 minutes. Use a fork to fluff the rice.

Meanwhile, heat a wok over high heat. Add the oil and swirl to coat. Cook the salmon for 2-3 minutes each side. Transfer to a plate. Cover with foil to keep warm.

Add 2 tablespoons of the coconut cream to the remaining oil in the wok. Cook, stirring, for 1 minute. Add the curry paste and cook, stirring often, for 5 minutes. Stir in the remaining coconut cream and the lime leaves. Simmer for 5 minutes or until the oil rises to the surface. Stir in the sugar and fish sauce.

Flake the salmon into large pieces. Divide the rice and curry among serving bowls. Top with the salmon and coriander sprigs.