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.
Cooking Tips for Perfect Thai Salmon Green Curry
To make your Thai salmon green curry truly shine, consider using fresh ingredients whenever possible. Fresh basil and lime will really elevate the dish. If you can find fresh lemongrass, it adds an incredible depth of flavor too. When sautéing the green curry paste, keep an eye on it. You want it to become fragrant without burning, which can happen quickly. If you like a bit of heat, feel free to add sliced chili peppers during the sautéing stage. For a creamier texture, use full-fat coconut milk instead of light versions. It makes a difference in both flavor and consistency. Finally, don’t overcook the salmon. Just let it heat through at the end to keep it flaky and moist. The combination of these tips will ensure your curry is rich, flavorful, and satisfying.
Serving Suggestions and Variations
This Thai salmon green curry pairs beautifully with jasmine rice or steamed rice noodles. Both options soak up the delicious sauce, making every bite a delight. If you’re looking to add some crunch, top the dish with toasted peanuts or cashews for added texture. For a lighter meal, consider serving it with a side of stir-fried greens or a simple cucumber salad to balance the richness of the curry. If you want to switch things up, feel free to experiment with different proteins. Shrimp or chicken would work well in this recipe. You can also add various vegetables like bell peppers, snap peas, or baby corn to customize it to your liking. Each variation adds a unique twist while keeping the essence of the dish intact.
Frequently Asked Questions
Can I use another type of fish instead of salmon?
Absolutely, you can swap the salmon for other fish like cod or tilapia. Just make sure to adjust the cooking time if you’re using a thinner fish.
What if I don’t have green curry paste?
If you can’t find green curry paste, red curry paste can work in a pinch, though it will change the flavor profile a bit. You might also consider making your own paste with fresh herbs and spices.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk if it seems too thick.
Can I make this curry ahead of time?
You can prep all your vegetables and make the curry base ahead of time, then just add the salmon and fresh ingredients when you’re ready to serve. This makes for a quick dinner on busy nights.
What can I serve with this Thai salmon green curry?
This curry pairs perfectly with jasmine rice or quinoa to soak up all that delicious sauce. A side of steamed vegetables or a light salad can also complement the meal nicely.
Thai Salmon Green Curry
Ingredients
- 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
Instructions
- 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 occasionally 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.
Notes
Nutrition
“Cover and cook stirring constantly?”
Hi Kathryn,
Just changed the phrase to “Cover and cook, stirring occasionally”.