Green Curry Salmon Recipe
If you’re a fan of vibrant flavors, velvety sauces, and quick-to-table dinners, this Green Curry Salmon is about to become a weeknight favorite in your home. Succulent salmon fillets are gently poached in a creamy coconut green curry sauce alongside crisp-tender veggies, creating a colorful dish that’s brimming with freshness and zing. Served over fluffy jasmine rice with a sprinkle of fresh herbs and lime, this Thai-inspired recipe balances comforting warmth with an irresistible punch of citrus and spice—a must-try for anyone craving something cozy yet adventurous!
Ingredients You’ll Need
These ingredients might be simple, but each one plays a starring role in building the Green Curry Salmon’s unforgettable flavor and lush texture. From fragrant curry paste to creamy coconut milk and zippy lime, every component brings something special to your plate.
- 4 salmon fillets (about 6 ounces each): Choose fresh fillets for the juiciest, most tender results—skin on or off is personal preference!
- 1 tablespoon vegetable oil: Helps the curry paste bloom and adds a glossy finish to the sauce.
- 1/4 cup green curry paste: The foundation of flavor—adjust the amount for milder or bolder heat.
- 1 (14-ounce) can coconut milk: Provides creaminess and a subtle sweetness that mellows the spices.
- 1/2 cup low-sodium chicken or vegetable broth: Balances the richness and lends body to the sauce.
- 1 tablespoon fish sauce: Adds a wonderful umami depth; use a gluten-free option if needed.
- 1 tablespoon brown sugar: Just a touch rounds out the curry’s bold flavors with a gentle sweetness.
- Juice of 1 lime: Fresh lime brings brightness and really wakes up the whole dish.
- 1 red bell pepper, thinly sliced: Sweet and colorful, these slices provide a lovely crunch.
- 1 cup snap peas or green beans: Both are crisp options—use your favorite for extra color and texture.
- 1/4 cup fresh basil or cilantro, chopped: Adds fragrant herbal notes; feel free to mix both for double the freshness.
- Cooked jasmine rice for serving: Perfect for soaking up every drop of that glorious curry sauce.
- Lime wedges for garnish: A final squeeze before serving intensifies every bite.
How to Make Green Curry Salmon
Step 1: Sauté the Curry Paste
Start by heating the vegetable oil in a large skillet over medium heat. Add the green curry paste, stirring it gently for 1 to 2 minutes. This step is magical—you’ll notice the aromatic oils releasing as the paste sizzles, setting the stage for a deeply flavorful base.
Step 2: Build the Curry Sauce
Stir in the coconut milk and the broth, whisking gently until everything is smooth and starting to simmer. Next, add the fish sauce, brown sugar, and that fresh lime juice. Give it a little taste—the balance of salty, sweet, and sour should be right on point.
Step 3: Add the Vegetables
Toss in the sliced red bell pepper and your snap peas or green beans. Let them cook for 3 to 4 minutes. You’re looking for veggies that are still vibrant and have a satisfying snap—they should provide bursts of color and freshness against the creamy sauce.
Step 4: Simmer the Salmon
Nestle your salmon fillets right into the simmering curry sauce, skin-side down if they have skin. Cover the skillet and let them poach for about 8 to 10 minutes. When the fish flakes easily with a fork and looks beautifully opaque, you’re ready to move on.
Step 5: Finish and Serve
Turn off the heat and shower your Green Curry Salmon with chopped fresh basil or cilantro. This last herbal touch wakes up those Thai-inspired flavors. Serve generous spoonfuls over fluffy jasmine rice and pass around lime wedges for everyone to add a final pop of zesty brightness.
How to Serve Green Curry Salmon
Garnishes
No Green Curry Salmon is complete without a sprinkling of fresh herbs and a few lime wedges on the side! Chopped basil or cilantro lends color and aroma, while a squeeze of lime right before eating makes every bite taste lively and new. A sprinkle of sliced Thai chilies is perfect if you like things extra spicy.
Side Dishes
Pillowy jasmine rice is the traditional side for soaking up the rich, green curry sauce. You can also serve this dish with steamed brown rice for an earthier flavor, or even a scoop of coconut rice to double up on creaminess. If you’re in the mood for more greens, a simple cucumber salad or lightly dressed slaw makes a refreshing contrast.
Creative Ways to Present
Hosting a dinner party? For an eye-catching plating, serve each salmon fillet atop a shallow pool of curry sauce with the crisp veggies fanned alongside. Or, ladle the Green Curry Salmon into small bowls as part of a Thai-inspired feast with multiple curries and fresh rolls—it makes a memorable centerpiece! Even packed in a lunchbox with rice, this dish feels like a midday celebration.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Let the Green Curry Salmon cool, then transfer the fillets and sauce to an airtight container. It’ll stay beautifully fresh for up to 2 days in the fridge. The flavors actually deepen overnight, making it an even tastier lunch the next day.
Freezing
Salmon is best enjoyed fresh, but if needed, you can freeze Green Curry Salmon for up to one month. Store the fish and sauce together in a freezer-safe container; the vegetables may soften a bit but will still taste delicious in reheated curry.
Reheating
For the best texture, gently reheat Green Curry Salmon on the stovetop over low heat, adding a splash of broth or coconut milk to loosen the sauce if needed. Avoid high heat or microwaving for too long, as this can overcook the salmon and make it less tender.
FAQs
Can I use another type Main Course
Absolutely! Firm white fish like cod, halibut, or even shrimp work beautifully in this recipe. Just adjust the cooking time based on the thickness of the fish to ensure it stays juicy and tender.
How spicy is Green Curry Salmon?
The heat level depends on your curry paste and personal preference. Most store-bought green curry pastes are moderately spicy, but you can reduce the amount to keep things milder or stir in extra chilies if you love heat!
Is there a substitute for fish sauce?
If you need a vegetarian or shellfish-free alternative, you can use soy sauce or coconut aminos for a salty, savory note. While the flavor will be a little different, the Green Curry Salmon will still taste delicious.
Can I make Green Curry Salmon dairy-free or gluten-free?
This recipe is naturally dairy-free, thanks to coconut milk. To keep it gluten-free, simply double-check that your curry paste and fish sauce are gluten-free brands—most are, but it’s always good to confirm.
What vegetables can I add or substitute?
Feel free to get creative! Broccoli florets, baby corn, zucchini, or mushrooms are wonderful in green curry. Use whatever crisp veggies you have on hand or love most—this dish is very versatile.
Final Thoughts
If you’re craving big, bold flavors but want dinner on the table fast, give this Green Curry Salmon a try. It’s quick, comforting, and just bursting with personality—a fantastic way to bring a bit of Thai-inspired magic into your weeknight routine. Your taste buds (and your family) will thank you for it!
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Green Curry Salmon Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the vibrant flavors of Thai cuisine with this Green Curry Salmon recipe. Succulent salmon fillets simmered in a fragrant green curry sauce, paired with crisp vegetables and aromatic herbs, served over fluffy jasmine rice. A delightful dish that balances heat, sweetness, and tanginess.
Ingredients
Salmon:
- 4 salmon fillets (about 6 ounces each)
Green Curry Sauce:
- 1 tablespoon vegetable oil
- 1/4 cup green curry paste
- 1 (14-ounce) can coconut milk
- 1/2 cup low-sodium chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- juice of 1 lime
- 1 red bell pepper thinly sliced
- 1 cup snap peas or green beans
- 1/4 cup fresh basil or cilantro chopped
- cooked jasmine rice for serving
- lime wedges for garnish
Instructions
- Heat oil and cook curry paste: Heat vegetable oil in a skillet, add green curry paste, cook until fragrant.
- Simmer with coconut milk: Stir in coconut milk and broth, bring to a simmer. Add fish sauce, brown sugar, and lime juice.
- Add vegetables and salmon: Cook bell pepper and snap peas, then nestle salmon fillets into the sauce. Cover and simmer until salmon is cooked.
- Finish and serve: Sprinkle with herbs, serve over rice with lime wedges.
Notes
- For extra heat, add Thai chilies to the curry paste.
- This recipe is versatile – try with shrimp or tofu instead of salmon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 500
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg
