Coconut Curry Salmon: Healthy, Fast, Simple
This salmon curry recipe hits the spot. Salmon is loaded with fatty acids (brain food), and the curry is full of Thai flavors, bright herbs, and a creamy, coconut broth. You can serve the green curry salmon over a bed of cauliflower rice if you want to keep the carbs low, or serve with simple steamed rice—brown or white are both great. And if salmon isn’t your thing, you can even make this green curry recipe using a white fish, like halibut or sea bass. In other words, take our green curry salmon recipe and feel free to make it your own—be adventurous! We’re just here for the tasty and healthy recipe ideas!!
Ingredient Spotlight: Green Curry Paste
Yes, in a perfect world we would make green curry paste from scratch. Fortunately, there is really tasty store-bought green curry paste available. Thai green curry paste is often a blend of some or all of the following ingredients: green chillies, shallots, garlic, galangal (which is closely related to ginger and turmeric, and has a flavor similar to lemongrass), lemongrass, kaffir lime leaves, coriander, cumin seeds, white peppercorns, shrimp paste and salt (thanks Wikipedia!). Thai green curry (kaeng khiao wan) offers a balance of chili pepper heat and cooling creamy coconut milk that the spicy, fragrant paste is mixed with to make a coconut curry broth. We think that it does matter which green curry paste you use, because there is quite a variety in taste across brands. We really love Mae Ploy green curry paste for store-bought, but if you’ve got your own favorite (or homemade), feel free to use it!
What’s In Green Curry Salmon?
You know that you’ll need salmon—four skinned salmon filets for our recipe—and green curry paste. And not much else! Here’s everything you’ll need to make green curry salmon:
Coconut milk (we love to use full-fat coconut milk here for a rich and creamy base)
Green curry paste
Lime
Ginger
Fish sauce
Sweet onion
Bell pepper
Scallions
Fresh cilantro
Red pepper flakes
How To Make Green Curry Salmon
If you’ve never made green curry at home before, you’ll be delighted by how easy it is to whip up for your next meal.
Warm the green curry paste and coconut milk, whisking to combine.
Pour in lime juice, ginger, fish sauce, onions and peppers and simmer.
Gently lay salmon—seasoned with salt and pepper—into the simmering curry.
Transfer the pan to the oven to cook for another 10 minutes, until the salmon is cooked through (but not overcooked).
Serve piping hot, with sliced lime wedges, green onions, cilantro and red pepper flakes for garnish, over rice or cauliflower rice.
Tools You’ll Need:
Tongs are very handy
More Coconut Curry Recipes
Now is the best time to be making all of the coconut curry recipes—it’s creamy, warming and so healthy. We can’t get enough, as evidenced by our roster of recipes:
To Your Health!
Try this easy salmon curry, and let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!
