As last nights weather was reminiscent of a balmy night in Thailand, I created a Thai green curry with a twist. I’d picked up some fresh salmon fillets from the market not knowing what the heck I was going to do with them and created this dish with ingredients I had on hand. Such good warm weather food.

Thai Green Curry with Eggplant & Salmon
Serves 4
You’ll need:
2 tbs rice bran oil
2 tbs good quality thai green curry paste
3 cloves garlic, crushed
2 birdseye chilli’s, finely sliced
1 400g can coconut milk
2 tsp raw or palm sugar
1.5 tbs fish sauce
1 large eggplant, diced
2 salmon fillets, skinned, pin boned and diced
1 small handful peas
Serve with jasmine rice.
  1. Fry off the curry paste in the rice brain oil until fragrant.
  2. Add the garlic and chilli’s and cook for 1 minute.
  3. Add the coconut milk, sugar and fish sauce and check for seasoning. It should have the perfect balance of sweet & saltiness. Stir and bring to the boil.
  4. Lower heat to a simmer and add the eggplant. Simmer for 10 minutes or until the eggplant is nice and soft but not breaking apart.
  5. Add the salmon and peas and simmer for 2 minutes then turn off heat and serve. The salmon should be just cooked.

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1 Comment

  1. I just cooked this for John and his family in the Florida heat, and they absolutely LOOOOVED it!! So, so yummy, and so quick and easy. SMASH HIT

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