Thai Green Curry Salmon and Wild Rice
For years we've sold Thai green curry paste made of natural spices. Here we've created a very basic Thai green curry, true to authentic flavor but also lacking fiery chile heat because sliced chiles are not added. We ladled the curry over a nice blend of rice and honey-drizzled salmon. We used wild king and sockeye salmon, as shown. You can use any seafood. Salmon is a great choice because honey-flavored salmon tastes so good with the green curry.
We like serving this with a combination of red and jasmine rice, as the wild rice character goes well with seafood.
For 4 Person(s)
- 1 Pound (more or less) seafood of your choice
- 10 Ounce Coconut Milk Box
- 6 Kaffir Lime Leaves, cut in half (middle vein removed)
- 1 Teaspoon Thai Green Curry Paste
- 1/2 Tablespoon Fish Sauce
- 1 Teaspoon Palm Sugar
- 1 Tablespoon Raw Honey
- 3 Tablespoons Red Cargo Rice
- 1 Cup Thai Jasmine Rice
Method for Thai Green Curry Salmon and Wild Rice
Start by mixing jasmine rice with about 20% red cargo rice, rinse, and put in a rice cooker or, as shown, we placed it in a basic Zebra Thai stainless pot, covered and cooked over low heat for about 12 minutes.
Prepare seafood by sprinkling it with crushed black pepper & set it on a pan with olive oil. Cook at 325 degrees for about 10 minutes then drizzle a tablespoon or two of honey on it, and put it back in the oven for another 4-5 minutes.
While the salmon is cooking, put half of the coconut milk into a skillet and bring it to a boil, keep it moving with a spatula. Add the lime leaves, green curry paste, fish sauce and palm sugar, mix it up well then add the remaining coconut milk. At this point, stop stirring it entirely and let it boil together, then start stirring it again as you remove it from the heat.
Ladle the curry over the rice and salmon and if you prefer, garnish with Thai basil or local basil. The mix of flavors here is very good.