Cooking time: 15-20 minutes
Serving: 2-3
Ingredients:
- 1 bag Wild Rice Green Curry sauce
- 400g or 2-3 salmon fillets
- 20g pea aubergines
- 80g round white aubergine
- 5g Thai sweet basil
To serve:
- 2g sliced finger chilli
- 2 finely chopped lime leaves
Methods:
- Pan fry salmon for 3 minutes, skin down first.
- Turn to the other side and cook for another 2 minutes. Put aside and keep warm.
- Pour Wild Rice Green curry sauce into a pot and bring to a boil over medium heat. Add pea aubergines and round white aubergines.
- Add Sweet Basil, give it a quick stir, then turn off the heat.
- Put salmon on a serving plate/bowl. Pour green curry sauce on top.
- Top with chili and lime leaves.
- Serve with jasmine rice.
- Enjoy!