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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Green Curry Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions