Salmon Green Curry

Cooking time: 15-20 minutes

Serving: 2-3



  • 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



  1. Pan fry salmon for 3 minutes, skin down first.
  2. Turn to the other side and cook for another 2 minutes. Put aside and keep warm.
  3. Pour Wild Rice Green curry sauce into a pot and bring to a boil over 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 a serving plate/bowl. Pour green curry sauce on top.
  6. Top with chili and lime leaves.
  7. Serve with jasmine rice.
  8. Enjoy!
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