Green Thai Curry Salmon (Printable Version)

Tender salmon in fragrant green curry sauce with coconut milk and vegetables. Ready in 35 minutes.

# What You Need:

→ Fish

01 - 2 salmon fillets (about 5 oz each), skinless, boneless

→ Vegetables

02 - 1 small zucchini, sliced
03 - 1 red bell pepper, thinly sliced
04 - 3.5 oz sugar snap peas, trimmed
05 - 1 small onion, sliced

→ Curry & Aromatics

06 - 2 tbsp Thai green curry paste
07 - 1 tbsp vegetable oil
08 - 2 cloves garlic, minced
09 - 1 tsp fresh ginger, minced
10 - 1 stalk lemongrass, bruised

→ Sauce

11 - 13.5 oz coconut milk (1 can)
12 - 1 tbsp fish sauce
13 - 1 tsp brown sugar
14 - Juice of 1 lime

→ Garnish

15 - Fresh cilantro leaves
16 - Sliced red chili
17 - Lime wedges
18 - Jasmine rice, for serving

# How to Make It:

01 - Pat the salmon fillets dry with paper towels and season lightly with salt. Set aside while you prepare the curry base.
02 - Heat vegetable oil in a large skillet or wok over medium heat. Add sliced onion and sauté for 2 minutes until slightly softened and translucent.
03 - Stir in minced garlic, ginger, and green curry paste. Cook for 1 minute, stirring constantly, until fragrant and the paste is well incorporated.
04 - Add zucchini, bell pepper, and sugar snap peas to the skillet. Stir-fry for 2 minutes until vegetables begin to soften but still retain crunch.
05 - Pour in coconut milk. Add fish sauce, brown sugar, and lemongrass stalk. Stir well to combine and bring the mixture to a gentle simmer.
06 - Nestle salmon fillets into the sauce, spooning some liquid over the top. Cover and cook for 8-10 minutes until salmon is just cooked through and flakes easily with a fork.
07 - Remove from heat. Discard the lemongrass stalk. Squeeze fresh lime juice over the curry and stir gently to incorporate. Taste and adjust seasoning if needed.
08 - Ladle the curry hot over cooked jasmine rice. Garnish generously with fresh cilantro leaves, sliced red chili, and additional lime wedges on the side.

# Expert Advice:

01 -
  • The salmon stays incredibly tender, almost melting into the fragrant coconut broth
  • Everything cooks in one pan, meaning less cleanup and more time for dinner
  • The balance of creamy coconut, tangy lime, and gentle heat hits every craving
02 -
  • Dont let the curry come to a rolling boil or the coconut milk might separate and lose its silky texture
  • The salmon continues cooking after you remove it from heat, so pull it when it is still slightly pink in the center
  • Lemongrass is woody and inedible, so bruise it well to release flavor but remember to fish it out before serving
03 -
  • Patting the salmon dry before seasoning helps it develop a nicer texture in the sauce
  • Let the curry paste bloom in the hot oil for a full minute to unlock all those aromatic oils

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