Thai Green Curry Salmon

Dive into the bold, aromatic flavors of Thai cuisine with this irresistible Thai Green Curry Salmon recipe. Succulent, flaky salmon fillets are gently simmered in a luscious coconut milk-based green curry sauce, infused with the perfect balance of tangy lime juice, umami-rich fish sauce, and a touch of sweetness from brown sugar. Crisp-tender vegetables like red bell pepper, zucchini, and snow peas lend vibrant color and texture, while fragrant Thai basil leaves elevate this dish with authentic herbal notes. Ready in just 35 minutes, this one-pan recipe makes for a quick yet elegant dinner that pairs beautifully with fluffy jasmine rice. Perfect for fans of Thai flavors, this restaurant-quality green curry is both comforting and dazzlingly fresh.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 fillets (about 6 oz each) salmon fillets, skinless
• 3 tablespoons green curry paste
• 14 ounces (1 can) coconut milk (full-fat)
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1.5 tablespoons lime juice
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced thin
• 1 medium-sized zucchini, sliced into half-moons
• 1 cup snow peas, trimmed
• 0.5 cup Thai basil leaves, fresh
• 4 servings white rice or jasmine rice, cooked
• 1 optional red chili, sliced for garnish

Directions

Step 1

Pat the salmon fillets dry with paper towels and set aside.

Step 2

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 3

Add the green curry paste to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant.

Step 4

Pour in the coconut milk and stir until the curry paste is fully dissolved. Bring to a gentle simmer.

Step 5

Add the fish sauce, brown sugar, and lime juice to the skillet, stirring to combine. Taste and adjust seasoning if needed.

Step 6

Carefully place the salmon fillets into the simmering curry sauce. Spoon some of the sauce over the top of the salmon.

Step 7

Simmer the salmon for 4-5 minutes, then flip the fillets and simmer for an additional 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.

Step 8

Remove the cooked salmon from the skillet and set aside on a plate.

Step 9

Add the red bell pepper, zucchini, and snow peas to the skillet. Simmer the vegetables in the curry sauce for 3-5 minutes, or until they are tender but still crisp.

Step 10

Return the salmon fillets to the skillet, nestling them into the sauce, and spoon some sauce over the top. Let everything warm through for 1-2 minutes.

Step 11

Garnish the curry with fresh Thai basil leaves and optional red chili slices.

Step 12

Serve the salmon green curry hot, alongside cooked white or jasmine rice.

Nutrition Facts

Serving size	2066.9 grams (2066.9g)

Amount per serving	% Daily Value*
Calories	2822

Total Fat 141.70g	182%
Saturated Fat 67.50g	338%
Polyunsaturated Fat 16.80g
Cholesterol 415mg	138%
Sodium 3863mg	168%
Total Carbohydrate 178.40g	65%
Dietary Fiber 17.90g	64%
Total Sugars 37.50g
Protein 203.60g	407%

Vitamin D 2518IU	12592%
Calcium 551mg	42%
Iron 22mg	123%
Potassium 6072mg	129%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 29.1%

Carbs: 25.5%