Thai Green Curry Salmon Recipe

Name: Thai Green Curry Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs skinless salmon fillet, cut into 2-inch pieces; 2 (13 1/2 ounce) cans unsweetened coconut milk, chilled; 8 tablespoons green curry paste; 2 teaspoons firmly packed brown sugar; 4 tablespoons fish sauce; 1 tablespoon fresh lime juice; 1 thinly sliced red bell pepper; 1/2 cup of thinly sliced mushroom; 1/2 cup of torn fresh basil; jasmine rice, to serve

Servings: persons

1 1/2 lbs skinless salmon fillet, cut into 2-inch pieces
2 (13 1/2 ounce) cans unsweetened coconut milk, chilled
8 tablespoons green curry paste
2 teaspoons firmly packed brown sugar
4 tablespoons fish sauce
1 tablespoon fresh lime juice
1 thinly sliced red bell pepper
1/2 cup of thinly sliced mushroom
1/2 cup of torn fresh basil
jasmine rice, to serve

1
Remove 1 cup of the cream that has risen to the top of the chilled coconut milk and add to a large skillet or wok. Bring to a boil and cook for 5-8 minutes until the oil begins to separate from the white solids. Add curry paste and continue to cook for another 5-8 minutes. Add some thin coconut milk a little at a time if the mixture begins to stick.
2
Meanwhile, combine the thin coconut milk remaining in the can the cream was removed from with 1/2 cup of well stirred milk from the second can. Reserve the remaining milk from the second can for a later use. Add 1/2 cup of water.
3
Add salmon pieces to the skillet with the curry paste and coconut cream. Stir-fry for 2 minutes. Add the remaining thin coconut milk and let simmer, turning occasionally until the salmon is cooked through.
4
Stir in fish sauce, brown sugar, limejuice, and red pepper slices, mushrooms, fresh basil and simmer for another 2 to 3 minutes.
5
Serve hot over rice.

416

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.

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

You need 10 ingredients. The key ingredients include: 1 1/2 lbs skinless salmon fillet, cut into 2-inch pieces, 2 (13 1/2 ounce) cans unsweetened coconut milk, chilled, 8 tablespoons green curry paste, 2 teaspoons firmly packed brown sugar, and more.

Yes, Thai 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.

Thai Green Curry Salmon

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