Thai Coconut Green Curry Salmon | Easy Weeknight Recipe by F.N. Sharp

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: canned evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier and red curry paste is often cheaper.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Trout is a healthier alternative and canned salmon can be more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a healthier alternative for flavoring.

Finely chop garlic and slice lime in half.

Cut bell pepper into strips, discarding seeds.

Slice half of a sweet onion into strips.

Season salmon fillets, keeping the skin on.

Heat vegetable oil in a pan over medium-high heat.

Lay the salmon away from you in the pan and do not disturb it.

Cook until the edges of the salmon start to turn color, then flip if desired.

Set cooked salmon aside, noting it will continue to cook from carryover heat.

Add bell peppers to the pan first, followed by onions and white parts of scallions.

Season the vegetables and cook until they have a bit of a bite, not mushy.

Add store-bought Thai green curry paste and a whole can of full-fat coconut milk to the pan.

Squeeze lime juice into the mixture.

Add the green parts of the scallions and stir to combine.

Serve the sauce over the cooked salmon or add salmon back to the pan to warm up with the sauce.

Serve with jasmine rice and garnish with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens