For the Thai Chili Jam Salmon & Rice Bake:
- 12 Garlic cloves – peeled and roughly chopped
- 2–16 Red Chilies (Thai Bird’s Eye or any hot red chilies), to taste – roughly chopped
- 2–10 Green Chilies (Thai Bird’s Eye or any green red chilies), to taste – roughly chopped
- 2–10 Thai Prik Kee Nu Green Chilies (optional – see notes*), to taste – halved
- 1 medium Red Onion – diced into 1-inch pieces
- ½ medium Red Bell Pepper – diced into 1-inch pieces
- ½ medium Yellow Bell Pepper – diced into 1-inch pieces
- 280 grams / 2 cups uncooked Long Grain White Rice (such as Thai jasmine rice) – rinsed
- 2 TBLS + 1 TSP Canola Oil (or any other neutral flavored oil), divided
- 4 (about 120 grams/4–5 ounces per fillet) Salmon Fillets, boneless, skinless
- 1 TBLS Thai Chili Jam/Paste (nam prik pao)
- 2 TSP Light Soy Sauce
- To Serve/Garnish: Chopped spring onion (scallion/green onion – green parts only), chopped coriander (cilantro)
For the Sauce & Broth Mixture:
- 3 TBLS Thai Chili Jam/Paste
- 2 TBLS Oyster Sauce
- 1 TBLS Fish Sauce
- 2 TBLS Light Soy Sauce
- 2 TBLS Tamarind Paste
- 1 TSP Light Brown Sugar, or more to taste
- 769ml / 3.25 cups Chicken Broth/Stock (homemade or store-bought)