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Green curry with Norwegian salmon

This green curry with Norwegian salmon is a tasty, spicy and healthy dinner for every day of the week.

Cooking time50-60 min
Difficulty levelMedium



  • Shred the makrut lime leaves.
  • Pat the salmon fillets dry with a paper towel and slice into cubes.
    Heat vegetable oil in a pan and fry the salmon cubes on each side, and set aside.
  • Chop the green chillies, shallot, garlic, galangal, lemongrass, makrut lime zest and coriander roots finely. Mix all ingredients for the curry paste in a mortar.
  • Heat vegetable oil in a pan over medium heat and saute the curry paste. slowly add half of the thick coconut milk and stir fry until fragrant. Remove pan from heat.
  • Transfer the curry into a large pot and heat over medium heat, add the light coconut milk and makrut lime leaves. Bring to a boil and add fish sauce and sugar.
  • Add pea eggplant and make sure they are submerged in the curry. Continue cooking until the eggplant is cooked through and add the remaining thick coconut milk. Bring to a boil and add thai basil leaves and red spur chillies.
  • Taste the curry and adjust the spicyness to your liking. If the curry is to spicy, add some coconut milk and bring down the heat level.
  • Turn off the heat and add the salmon cubes. Serve immediately.