Green Thai Curry Salmon

The first time I made green curry with salmon, I was pressed for time and working with what I had in the fridge. The rich coconut sauce hugged the fish so perfectly that my husband actually asked if I'd ordered takeout from our favorite Thai spot. Now it's become our go-to when we want something that feels special but comes together in under 40 minutes.

Last winter, when my friend Sarah was recovering from surgery, I brought over a container of this curry. She texted me the next day saying it was the first thing that actually made her feel like herself again. Food has this way of comforting people that nothing else quite matches.

Ingredients

• Salmon fillets: Skinless works best here, the fish will poach gently in the sauce and stay moist
• Zucchini and bell pepper: They add sweetness and hold their texture nicely in the coconut milk
• Sugar snap peas: These bring a fresh crunch that balances the rich curry
• Green curry paste: This is your flavor foundation, so use a brand you love
• Coconut milk: Full fat creates the most luxurious sauce, though light works in a pinch
• Fish sauce: Don't skip this, it provides that authentic savory depth
• Fresh lime: The acid at the end brightens everything and cuts through the richness

Instructions

Prep your salmon:

Pat those fillets completely dry with paper towels, then give them a light sprinkle of salt

Build your flavor base:

Heat oil in your skillet, cook the onion until soft, then bloom the curry paste with garlic and ginger until the kitchen smells incredible

Add the vegetables:

Toss in your zucchini, peppers, and snap peas, stir-frying just until they start to glisten

Create the sauce:

Pour in that coconut milk, add fish sauce and brown sugar, then let it bubble gently

Nestle in the fish:

Carefully place salmon into the simmering sauce, cover, and let it cook until it flakes perfectly

Finish bright:

Squeeze fresh lime juice over everything, give it a gentle stir, and serve over hot rice

Save

My daughter used to be skeptical about fish in curry until she tried this version. Now she requests it for her birthday dinner every year, which feels like the highest compliment a recipe can receive.

Choosing Your Curry Paste

I've tried dozens of brands over the years, and some are surprisingly bland while others pack serious heat. Start with less paste than you think you need, you can always stir in more if you want more kick. The color should be a vibrant emerald green, not dull or brownish.

Making It Your Own

Sometimes I throw in baby corn or bamboo shoots when I want to switch things up. Once I used basa instead of salmon when salmon was ridiculously expensive, and honestly, it was still fantastic. The sauce carries whatever protein you choose.

Serving Suggestions

Jasmine rice is classic, but I've also served this over coconut rice for extra richness. A simple cucumber salad dressed with rice vinegar makes the perfect cooling side.

• Crush some peanuts over the top for added texture
• Extra fresh basil leaves take it to another level
• Keep some sriracha handy for spice lovers

Save

This curry is one of those dishes that makes people feel cared for, which might be why it's become my most requested recipe.

Recipe FAQs

→ Can I use frozen salmon for this curry?

Yes, frozen salmon works well. Thaw completely in the refrigerator overnight, then pat dry before cooking. Frozen fish may release more moisture, so adjust cooking time by 1-2 minutes.

→ How spicy is green curry paste?

Thai green curry paste typically has medium heat. For milder flavor, use 1 tablespoon instead of 2. For more spice, add fresh sliced chilies or increase paste to 3 tablespoons.

→ What vegetables can I substitute?

Baby corn, green beans, eggplant, bamboo shoots, or thai basil all work beautifully. Use vegetables that hold their shape during simmering for best texture.

→ Can I make this curry ahead of time?

The sauce can be made 1-2 days ahead and refrigerated. Add fresh salmon when reheating, gently simmering 5-7 minutes until cooked through to prevent overcooking the fish.

→ Is there a vegetarian alternative to fish sauce?

Yes, substitute with soy sauce or a vegetarian fish sauce alternative made from seaweed. Both provide the necessary salty umami flavor to balance the curry.

→ What type of coconut milk works best?

Full-fat canned coconut milk creates the richest, most authentic curry sauce. Light coconut milk works but will yield a thinner, less creamy consistency.