Green Curry Salmon Recipe

Name: Green Curry Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp cooking oil; 1 stalk lemon grass, chopped in 1/4 inch pieces; 1/2 inch piece of fresh ginger, peeled and shredded; 2 shallots, finely minced; 1 tbsp fresh coriander, minced; 1 tbsp Thai green curry paste; 2 tsp Thai roasted chilli paste; 1 tbsp fish sauce; 1 tbsp sugar (more can be added if a sweeter sauce is preferred); 1 1/2 cup coconut milk; 4 Thai eggplant (Makeua Poch), top removed and quartered; 1/2 cup bamboo shoots, cut in thin strips; 1 cup fresh basil leaves; 1 8-10 oz salmon filet, or 2 4-5 oz salmon steaks; fresh ground pepper

Servings: persons

2 tbsp cooking oil
1 stalk lemon grass, chopped in 1/4 inch pieces
1/2 inch piece of fresh ginger, peeled and shredded
2 shallots, finely minced
1 tbsp fresh coriander, minced
1 tbsp Thai green curry paste
2 tsp Thai roasted chilli paste
1 tbsp fish sauce
1 tbsp sugar (more can be added if a sweeter sauce is preferred)
1 1/2 cup coconut milk
4 Thai eggplant (Makeua Poch), top removed and quartered
1/2 cup bamboo shoots, cut in thin strips
1 cup fresh basil leaves
1 8-10 oz salmon filet, or 2 4-5 oz salmon steaks
fresh ground pepper

1
Wash salmon thoroughly, removing any remaining scales. Set aside.
2
Mash lemon grass with the flat of a knife blade. Using a medium-sized saute pan that can be placed under the broiler, heat the oil on medium heat and add lemon grass, ginger, coriander and shallots. Saute until shallots are translucent.
3
Add curry paste and roast chilli paste and saute for 3-4 minutes.
4
Stir in fish sauce, sugar and coconut milk. Simmer on medium heat for 10 minutes or until sauce has reduced slightly.
5
Place the salmon into the sauce along with half the basil leaves, eggplant and bamboo shoots. Cover and poach salmon in the sauce for 5-7 minutes, meanwhile preheat your broiler.
6
Uncover, spoon a little sauce over the salmon, and place the pan under the brolier for until the top of the salmon browns slightly.
7
To serve: If using a fillet, the cooked meat should lift off the skin easily with a metal spatula. Discard the skin. If using salmon steaks, peel off skin and debone before serving.
8
Serve on steaming Jasmine rice.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp cooking oil, 1 stalk lemon grass, chopped in 1/4 inch pieces, 1/2 inch piece of fresh ginger, peeled and shredded, 2 shallots, finely minced, and more.

Yes, Green Curry Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Curry Salmon

How did you like this recipe?

Frequently Asked Questions