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Thai Salmon Green Curry
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Thai Salmon Green Curry

Creamy coconut milk and zesty green curry paste bring life to tender salmon and crisp veggies in this quick and flavorful Thai-inspired dish. Enjoy the fresh basil twist!
Course Main Course
Cuisine Thai
Keyword broccoli, coconut milk, curry, salmon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 serrvings
Calories 351kcal
Author Liza Agbanlog

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

Recipe source: Canadian Living
 

Nutrition

Calories: 351kcal | Carbohydrates: 10g | Protein: 16g | Fat: 29g | Saturated Fat: 20g | Cholesterol: 31mg | Sodium: 415mg | Potassium: 787mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1940IU | Vitamin C: 90.5mg | Calcium: 76mg | Iron: 4.7mg