Green Thai Curry Salmon (Print)

Tender salmon in aromatic green curry with coconut milk, zucchini, bell peppers, and snap peas. Ready in 35 minutes.

# Ingredient List:

→ 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

# How-To Steps:

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 begins to darken slightly.
04 - Add sliced zucchini, bell pepper, and trimmed sugar snap peas. 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 if using. Bring to a gentle simmer, stirring to incorporate all ingredients.
06 - Nestle seasoned salmon fillets into the sauce. Cover and cook for 8–10 minutes 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 stir gently to combine.
08 - Ladle curry hot over steamed jasmine rice. Garnish generously with fresh cilantro leaves, sliced red chili if desired, and additional lime wedges on the side.

# Expert Suggestions:

01 -
  • The salmon becomes incredibly tender as it simmers in the coconut milk, almost melting in your mouth
  • Everything cooks in one pan, so you get maximum flavor with minimal cleanup
  • The balance of creamy coconut, aromatic curry, and bright lime hits every craving at once
02 -
  • Dont let the curry burn in the oil during the blooming step, or it will turn bitter and ruin the dish
  • The salmon continues cooking after you remove it from heat, so pull it when it still has a slight translucency in the center
  • Fish sauce is essential for depth, but start with less if youre unsure about the flavor
03 -
  • bruise the lemongrass by smashing it with the back of your knife before adding it to release its aromatic oils
  • If your curry paste seems too thick, mix it with a tablespoon of coconut milk before adding to the pan

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