Take your tastebuds to Thailand with this comforting salmon green curry. Perfect for a busy weeknight or a relaxing weekend meal, Chef Charles Webb’s recipe is a breeze to make. The trio of salmon, kale, and ginger also work together to make this a highly nutritious, anti-inflammatory dish. Enjoy!

INGREDIENTS

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 1 package Uncles Ben’s Pre-cooked White Rice

  • 1 tablespoon sunflower oil

  • 2 tablespoons Thai green curry paste 

  • 4 cups coconut milk 

  • 2 stalks lemongrass, chopped into ¼ inch pieces

  • 100 grams kale, tough ribs removed, chopped

  • 1-inch piece ginger, peeled and grated

  • 3 cloves garlic, minced

  • 1 tablespoon extra virgin olive oil

  • 4 Verlasso Salmon filets (5 oz. each)

  • 1 lime

  • cilantro, for garnish

  • Thai chili slices, optional for garnish

DIRECTIONS

  1. Heat sunflower oil in a large skillet at medium heat. Add the curry paste, stirring for about 1 minute, or until fragrant.

  2. Lower heat to medium-low. Add coconut milk, lemongrass, kale, ginger, and garlic. Stir until evenly distributed. Let simmer.

  3. Heat a large saucepan over medium-high heat, add the extra virgin olive oil to coat the base.

  4. Season the salmon with salt and pepper. Add the salmon to the pan, skin-side down, and cook for 5 minutes. Flip and cook for another 5 minutes. (For well-done salmon, cover the pan and continue cooking for 2 minutes.)

  5. Cook rice according to package.

  6. Serve the dish in a bowl- with the rice on the bottom, the salmon nestled on top, and the curry ladled over. Garnish with a squeeze of lime, cilantro, and thai chilis for extra spice!