Green Thai Curry Salmon (Print Page)

Tender salmon fillets in fragrant green curry sauce with vegetables and creamy coconut milk.

# 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 with paper towels and season lightly with salt. Set aside at room temperature while preparing other ingredients.
02 - Heat vegetable oil in a large skillet or wok over medium heat. Add sliced onion and sauté for 2 minutes until slightly softened and translucent.
03 - Stir in minced garlic, ginger, and green curry paste. Cook for 1 minute, stirring constantly, until fragrant and the paste begins to separate from the oil.
04 - Add 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 coconut milk. Add fish sauce, brown sugar, and lemongrass stalk if using. Stir well to combine and bring to a gentle simmer.
06 - Nestle salmon fillets into the sauce. Cover and cook for 8–10 minutes, or until salmon is just cooked through and flakes easily with a fork. Do not overcook.
07 - Remove from heat. Discard lemongrass stalk. Squeeze fresh lime juice over the curry and gently stir to incorporate. Adjust seasoning if needed.
08 - Serve the curry hot over steamed jasmine rice. Garnish generously with fresh cilantro leaves, sliced red chili, and additional lime wedges on the side.

# Expert Tips:

01 -
  • The salmon stays incredibly moist while soaking up all that fragrant curry flavor
  • Everything cooks in one pan so cleanup is practically nonexistent
  • It tastes like restaurant quality but is actually foolproof to make at home
02 -
  • Don't let the coconut milk come to a rolling boil or it might separate and become grainy
  • The salmon continues cooking slightly after you remove it from heat, so pull it when it's barely opaque
  • Curry paste brands vary wildly in heat intensity, so taste your sauce before adding more
03 -
  • If your curry paste is particularly mild, add a pinch of cayenne with the garlic and ginger
  • Bruise the lemongrass stalk with the back of your knife to release its aromatic oils before adding it

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