Thai Green Curry Salmon
Dive into the bold, aromatic flavors of Thai cuisine with this irresistible Thai Green Curry Salmon recipe. Succulent, flaky salmon fillets are gently simmered in a luscious coconut milk-based green curry sauce, infused with the perfect balance of tangy lime juice, umami-rich fish sauce, and a touch of sweetness from brown sugar. Crisp-tender vegetables like red bell pepper, zucchini, and snow peas lend vibrant color and texture, while fragrant Thai basil leaves elevate this dish with authentic herbal notes. Ready in just 35 minutes, this one-pan recipe makes for a quick yet elegant dinner that pairs beautifully with fluffy jasmine rice. Perfect for fans of Thai flavors, this restaurant-quality green curry is both comforting and dazzlingly fresh.
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Recipe Information
Ingredients
- 4 fillets (about 6 oz each) salmon fillets, skinless
- 3 tablespoons green curry paste
- 14 ounces (1 can) coconut milk (full-fat)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1.5 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced thin
- 1 medium-sized zucchini, sliced into half-moons
- 1 cup snow peas, trimmed
- 0.5 cup Thai basil leaves, fresh
- 4 servings white rice or jasmine rice, cooked
- 1 optional red chili, sliced for garnish
Instructions
Pat the salmon fillets dry with paper towels and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the green curry paste to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant.
Pour in the coconut milk and stir until the curry paste is fully dissolved. Bring to a gentle simmer.
Add the fish sauce, brown sugar, and lime juice to the skillet, stirring to combine. Taste and adjust seasoning if needed.
Carefully place the salmon fillets into the simmering curry sauce. Spoon some of the sauce over the top of the salmon.
Simmer the salmon for 4-5 minutes, then flip the fillets and simmer for an additional 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the cooked salmon from the skillet and set aside on a plate.
Add the red bell pepper, zucchini, and snow peas to the skillet. Simmer the vegetables in the curry sauce for 3-5 minutes, or until they are tender but still crisp.
Return the salmon fillets to the skillet, nestling them into the sauce, and spoon some sauce over the top. Let everything warm through for 1-2 minutes.
Garnish the curry with fresh Thai basil leaves and optional red chili slices.
Serve the salmon green curry hot, alongside cooked white or jasmine rice.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 3863 mg | 168% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 37.5 g | ||
| Protein | 203.6 g | 407% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 551 mg | 42% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 6072 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
