Green Thai Curry Salmon (Printable)
Tender salmon in aromatic green curry with coconut milk and fresh vegetables
# What You'll 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 completely dry with paper towels and season lightly with salt on both sides. Set aside at room temperature while preparing other ingredients.
02 - Heat the vegetable oil in a large skillet or wok over medium heat. Add the sliced onion and sauté for 2 minutes until slightly softened and translucent.
03 - Stir in the minced garlic, ginger, and green curry paste. Cook for 1 minute, stirring constantly, until fragrant and the paste is well combined with the oil.
04 - Add the 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 the coconut milk. Add fish sauce, brown sugar, and bruised lemongrass stalk. Bring to a gentle simmer, stirring to incorporate all ingredients.
06 - Nestle the seasoned salmon fillets into the sauce. Cover and cook for 8-10 minutes, or until the salmon is just cooked through and flakes easily with a fork. Do not overcook.
07 - Remove from heat. Discard the lemongrass stalk. Squeeze fresh lime juice over the curry and stir gently to distribute the bright acidity.
08 - Plate the curry hot over freshly steamed jasmine rice. Garnish generously with fresh cilantro leaves, sliced red chili, and additional lime wedges on the side.
# Tips from dashanddishes:
01 -
- The salmon stays impossibly tender while soaking up all those vibrant curry flavors
- Everything cooks in one pan so you can spend more time eating and less time washing dishes
02 -
- Patting the salmon completely dry before cooking helps it sear better instead of steaming in the pan
- Letting the curry paste cook with the oil for that full minute releases essential oils and deepens the flavor
03 -
- If your curry tastes too spicy, a little more coconut milk or brown sugar will tame the heat
- Fresh curry paste from an Asian market makes a huge difference compared to grocery store brands