Salmon Green Curry

Cooking time: 15-20 minutes

Serving 2-3




1 bag                                       Wild Rice Green curry sauce

400g or 2-3                             Salmon fillet

20g                                          Pea aubergines

80g                                          Round white aubergine

5g                                            Thai sweet Basil


To serve:

2g                                            Sliced Finger Chilli

2                                              Finely Chopped Lime leaves




  1. Pan fry salmon for 3 minutes, skin down first.
  2. Turn the other side. Cook for another 2 minutes. Put aside, keep warm.
  3. Pour Wild Rice Green curry sauce into a pot and bring to boil with medium heat. Add pea aubergines and round white aubergines
  4. Add Sweet Basil, give it a quick stir then turn off the heat.
  5. Put salmon on serving plate/bowl. Pour green curry sauce on top.
  6. Top with chilli and lime leaves
  7. Serve with jasmine rice
  8. Enjoy!

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