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


  • 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



  1. Start by making your curry paste by combining 2 tablespoons olive oil + SKORDO Green Thai Curry Powder + water until thick. 

  1. Chop all your veggies, + pat your salmon dry. 
  2. Heat a skillet with a drizzle olive oil. Season salmon with salt + pepper, then sear one side until golden brown. Remove salmon from heat.
  3. Add some more oil in the skillet, and begin searing your vegetables, ginger, + garlic in small batches, removing as they're golden brown. 
  4. Add curry paste to veggies, cook until fragrant + darker in color. Whisk in coconut milk, fish sauce, and seasonings. 
  5. Prepare your starch, with my Vermicelli noodles, this simply meant a 10 minute soak in cold tap water.
  6. Add veggies back to hot milk mixture, and simmer for 3-5 more minutes. Finish with lime + cilantro.
  7. To enjoy, plate starch with salmon, then pour veggies + sauce overtop. Can finish with more lime + cilantro for garnish. 


October 14, 2021

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