Green Thai Curry is the most unique to our other curry blends, with bright flavors from ginger, lemongrass, and Makrut lime leaves. This bold + refreshing curry powder blends beautifully with coconut milk + fresh herbs. To help the powder dissolve evenly into the sauce, I first made a paste with oil + water. By taking the time to cook the paste, sear the salmon + brown the veg on their own, before simmering it all together, you really enrich the complexity of the dish. I chose veggies based on what I had available, feel free to swap in your favorites.
Makes 4 servings
Ingredients:
- 2 eggplant, I used fairytale
- 1 bell pepper
- 1 zucchini
- 4 oz fresh mushrooms, I used Maitake
- 4/5 dried mushrooms, I used Oyster
- 1/2 cup snap peas
- 1/4 inch knob fresh ginger
- 2 cloves garlic
- 1/2 cup cilantro
- 2 tablespoons basil, I used Thai
- 2 limes
- 1 pound salmon
- 1 can coconut milk
- noodles or rice, I used 8 oz Vermicelli noodles
- 3 tablespoons sugar
- 3 tablespoons fish sauce
- 1 tablespoon rice wine vinegar
- 4 tablespoons olive oil
- 2 tablespoons SKORDO Green Thai Curry Powder
Directions:
- Start by making your curry paste by combining 2 tablespoons olive oil + SKORDO Green Thai Curry Powder + water until thick.
- Chop all your veggies, + pat your salmon dry.
- Heat a skillet with a drizzle olive oil. Season salmon with salt + pepper, then sear one side until golden brown. Remove salmon from heat.
- Add some more oil in the skillet, and begin searing your vegetables, ginger, + garlic in small batches, removing as they're golden brown.
- Add curry paste to veggies, cook until fragrant + darker in color. Whisk in coconut milk, fish sauce, and seasonings.
- Prepare your starch, with my Vermicelli noodles, this simply meant a 10 minute soak in cold tap water.
- Add veggies back to hot milk mixture, and simmer for 3-5 more minutes. Finish with lime + cilantro.
- To enjoy, plate starch with salmon, then pour veggies + sauce overtop. Can finish with more lime + cilantro for garnish.