Green Thai Curry Salmon

The first time I made green curry salmon, my kitchen smelled like a Bangkok street vendor's cart. My roommate wandered in, followed the scent, and ended up eating half the portion I'd planned for lunch the next day. That's when I knew this recipe was a keeper.

Last winter, when my friend was recovering from surgery and couldn't handle heavy meals, I brought over a container of this curry. She texted me two days later asking for the recipe, and now it's her go-to comfort food whenever she needs something nourishing but gentle on the stomach.

Ingredients

• 2 salmon fillets: Choose pieces that are roughly the same thickness so they cook evenly. Skinless works best here since the sauce provides all the richness you need.
• 2 tbsp Thai green curry paste: This is the flavor backbone. I've found that Maesri or Mae Ploy brands give the most authentic taste without being overwhelming.
• 400 ml coconut milk: Full-fat is essential here. The creaminess balances the spicy curry paste and creates that luscious restaurant-style sauce.
• 1 small zucchini, 1 red bell pepper, 100 g sugar snap peas: These vegetables add crunch and color. Cut them uniformly so they cook at the same rate.
• 2 cloves garlic and 1 tsp fresh ginger: Fresh aromatics make all the difference. Pre-minced garlic from a jar simply doesn't have the same punch.
• 1 tbsp fish sauce and 1 tsp brown sugar: This combination creates that perfect sweet-savory balance that defines Thai cuisine.
• Juice of 1 lime: Added at the end, this brightens the entire dish and cuts through the rich coconut milk.

Instructions

Prep the salmon:

Pat the fillets completely dry with paper towels. A dry surface helps the fish sear slightly and hold its shape in the sauce.

Build the aromatic base:

Heat oil in your largest skillet over medium heat. Sauté the onion until translucent, then add garlic, ginger, and curry paste. Cook until the paste darkens slightly and becomes incredibly fragrant.

Add the vegetables:

Toss in the zucchini, bell pepper, and snap peas. Stir-fry for just 2 minutes so they maintain their crunch.

Create the sauce:

Pour in the coconut milk and add fish sauce, brown sugar, and the lemongrass stalk if you have it. Let everything come to a gentle bubble.

Simmer the salmon:

Nestle the salmon into the sauce, cover, and cook for 8-10 minutes. You'll know it's done when the fish flakes easily but still looks moist and tender.

Finish bright:

Remove from heat, fish out the lemongrass, and squeeze fresh lime juice over everything. This final acid wake-up transforms the dish.

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This recipe became my anniversary dinner tradition because it's impressive enough for a special occasion but easy enough that I'm not stressed in the kitchen. The first year, I accidentally used light coconut milk and learned the hard way that some recipes need the full-fat version.

Choosing the Right Curry Paste

Not all green curry pastes are created equal. Some brands are overwhelmingly spicy, while others lean sweeter. I always taste a tiny bit of the raw paste before cooking to gauge the heat level. This small step has saved me from many overly spicy meals.

Making It Your Own

The beauty of this curry is its flexibility. When I'm craving extra vegetables, I add baby corn or bamboo shoots. Sometimes I swap the salmon for cod or even firm tofu. The sauce is versatile enough to work with whatever protein or vegetables you have on hand.

Perfect Rice Every Time

Jasmine rice is the traditional pairing, and getting it right makes a huge difference. I rinse my rice until the water runs clear, then use the finger method to measure the water. The result is fluffy, fragrant grains that perfectly soak up that incredible curry sauce.

• Toast the rice grains in a dry pot for 2 minutes before adding water
• Let the rice rest for 5 minutes after cooking before fluffing
• Save a little extra coconut milk to drizzle over the rice before serving

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Serve this with plenty of extra lime wedges on the table. There's something satisfying about letting everyone adjust their own final tangy hit before diving in.

Recipe FAQs

→ How do I know when the salmon is perfectly cooked?

The salmon is done when it flakes easily with a fork and appears opaque throughout. Avoid overcooking, as the fish will continue cooking slightly in the hot sauce after you remove it from heat.

→ Can I make this curry less spicy?

Start with 1 tablespoon of green curry paste instead of 2, or choose a mild brand. You can always add more paste later if you want to increase the heat level.

→ What vegetables work best in this curry?

Zucchini, bell peppers, and sugar snap peas are ideal because they hold their shape well during cooking. You can also add bamboo shoots, baby corn, or Thai eggplant for variety.

→ Can I prepare this dish ahead of time?

The curry base tastes even better the next day as flavors meld. However, it's best to add the salmon fresh when reheating to prevent the fish from becoming dry or overcooked.

→ What type of coconut milk should I use?

Full-fat coconut milk creates the richest, most flavorful curry. Light coconut milk works but will produce a thinner sauce. Shake the can well before opening to incorporate the cream.