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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) 


1 lime


Cilantro, for garnish


Thai Chili slices, optional for garnish


  1. 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.

  2. 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.)​

  3. Cook rice according to package.​

  4. 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!

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