Green Thai Curry Salmon (Print Version)
Tender salmon fillets in aromatic green curry sauce with coconut milk and crisp 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 (optional)
→ 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 (optional)
17 - Lime wedges
18 - Jasmine rice, for serving
# Directions:
01 - Pat the salmon fillets dry and season lightly with salt. Set aside.
02 - Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion and sauté for 2 minutes until slightly softened.
03 - Stir in the garlic, ginger, and green curry paste. Cook for 1 minute until fragrant.
04 - Add the zucchini, bell pepper, and sugar snap peas. Stir-fry for 2 minutes.
05 - Pour in the coconut milk. Add fish sauce, brown sugar, and lemongrass (if using). Bring to a gentle simmer.
06 - Nestle the 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.
07 - Remove from heat. Discard lemongrass stalk. Squeeze lime juice over the curry and gently stir.
08 - Serve the curry hot over jasmine rice. Garnish with fresh cilantro, sliced red chili, and lime wedges.
# Expert Tips:
01 -
- The coconut milk creates this velvety rich sauce that clings to every piece of salmon
- It's one of those dishes that looks impressive but is secretly incredibly forgiving
02 -
- The salmon continues cooking after you remove it from heat, so pull it when it's slightly underdone for the most tender result
- Letting the curry paste cook in the oil for that full minute makes a huge difference in depth of flavor
03 -
- Bruise your lemongrass by smashing it with the back of your knife to release all those oils
- Don't stir the salmon too much while it cooks or it might break apart