Green Thai Curry Salmon (Print version)
Tender salmon fillets in aromatic green coconut curry with zucchini, bell peppers, and snap peas
# What you'll need:
→ Fish
01 - 2 salmon fillets (approximately 5 ounces each), skinless and boneless
→ Vegetables
02 - 1 small zucchini, sliced
03 - 1 red bell pepper, thinly sliced
04 - 3.5 ounces sugar snap peas, trimmed
05 - 1 small onion, sliced
→ Curry & Aromatics
06 - 2 tablespoons Thai green curry paste
07 - 1 tablespoon vegetable oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, minced
10 - 1 stalk lemongrass, bruised
→ Sauce
11 - 13.5 ounces coconut milk (1 can)
12 - 1 tablespoon fish sauce
13 - 1 teaspoon brown sugar
14 - Juice of 1 lime
→ Garnish
15 - Fresh cilantro leaves
16 - Sliced red chili
17 - Lime wedges
18 - Jasmine rice, for serving
# Method:
01 - Pat the salmon fillets completely 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 releases its aromatics.
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 bruised lemongrass stalk. Bring mixture to a gentle simmer, stirring to incorporate all ingredients.
06 - Nestle seasoned salmon fillets into the sauce. Cover skillet and cook for 8 to 10 minutes until salmon is just cooked through and flakes easily with a fork.
07 - Remove from heat. Discard lemongrass stalk. Squeeze fresh lime juice over the curry and stir gently to distribute the acid.
08 - Serve curry hot over freshly cooked jasmine rice. Garnish generously with fresh cilantro leaves, sliced red chili, and additional lime wedges.
# Expert advice:
01 -
- The salmon stays incredibly tender, almost melting into the fragrant sauce
- Everything cooks in one pan, meaning less cleanup and more flavor
02 -
- Don't let the curry sauce boil vigorously once the fish is added, or the salmon will toughen up
- The salmon will continue cooking slightly after you remove it from heat, so pull it when it's just barely opaque
03 -
- Bruise the lemongrass stalk with the back of your knife before adding it to release more flavor
- Let the curry sit for 5 minutes before serving, the flavors deepen beautifully