Green Thai Curry with Pan Seared Salmon
Chef Charles Webb offers up delicious “comfort food for the cold weather,” with some added anti-inflammatory benefits. The recipe will be featured as part of a Chef CW meal kit coming from Peapod and Verlasso Salmon in January 2020!
½ teaspoon Salt
¼ teaspoon Pepper
1 package Uncles Ben’s Pre-cooked White Rice
1 tablespoon Sunflower Oil
2 tablespoons Green Thai Curry Paste
4 cups Coconut Milk
2 stalks Lemongrass, chopped into ¼ inch pieces
100 grams Kale, tough ribs removed, chopped
1 inch piece Ginger, peeled and grated
3 cloves garlic, minced
1 tablespoon Extra Virgin Olive Oil
4 Verlasso Salmon filets (5 oz. each)
Cilantro, for garnish
Thai Chili slices, optional for garnish
Heat sunflower oil in a large skillet at medium heat. Add the curry paste, stirring for about 1 minute, or until fragrant. Lower heat to medium-low. Add coconut milk, lemongrass, kale, ginger, and garlic. Stir until evenly distributed. Let simmer.
Heat a large saucepan over medium-high heat, add the Extra Virgin Olive Oil to coat the base. Season the salmon with salt and pepper. Add the salmon to the pan, skin-side down, and cook for 5 minutes. Flip and cook for another 5 minutes. (For well-done salmon, cover the pan and continue cooking for 2 minutes.)
Cook rice according to package.
Serve the dish in a bowl- with the rice on the bottom, the salmon nestled on top, and the curry ladled over. Garnish with a squeeze of lime, cilantro, and thai chilis for extra spice!