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
Heat sunflower oil in a large skillet at medium heat. Add the curry paste, stirring for about 1 minute, or until fragrant.
Lower heat to medium-low. Add coconut milk, lemongrass, kale, ginger, and garlic. Stir until evenly distributed. Let simmer.
Heat a large saucepan over medium-high heat, add the extra virgin olive oil to coat the base.
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.)
Cook rice according to package.
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!