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
Scale
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
