My family and I love to eat salmon and we cook it once a week. We are lucky to live in Vancouver where salmon is abundant. My go-to salmon dishes are the many baked salmon dishes I have shared on my site. Often, we would have left-over baked salmon, so Thai salmon green curry is the perfect way to make use of the left-over baked salmon.
I have made some green curry dishes in the past and they were a hit with the family. So, I decided to make another green curry dish. I love that this recipe is easy to make. The star of the recipe is the green curry paste, which gives the dish its fresh and distinct taste. The green curry paste is first sauteed in the oil until aromatic and then blended with the coconut milk. The vegetables are then added in the mixture until crisp-tender. The salmon, lime juice and basil leaves are added at the last part of cooking. This Thai salmon green curry came out so good and I especially loved the taste of the lime juice which balanced out the flavors of this dish.
- 1 tbsp canola oil
- 2 tbsp green curry paste
- 1 (400ml) can coconut milk
- 1 tbsp fish sauce plus more to taste
- 3 cups broccoli florets
- 1 small green bell pepper sliced
- 16 sugar snap peas
- ½ lb cooked salmon cut into chunks
- 1 tbsp lime juice
- 1/2 cup fresh Thai basil leaves
- In a large saucepan, heat the oil over medium heat. Add the curry paste and saute until aromatic, about 2 minutes.
- Add the coconut milk and fish sauce, and bring to a boil.
- Add the broccoli florets, bell pepper and snap peas. Cover and cook, stirring constantly until broccoli is tender- crisp, about 5 minutes.
- Gently stir in the salmon, lime juice and basil leaves. Cook until the salmon is heated through. Season to taste with fish sauce.
- Remove from the heat. Serve with rice.
Recipe source: Canadian Living