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Looking for a delicious and easy way to spice up your salmon? Give my Salmon Green Curry recipe a try! The salmon is cooked in a spicy, creamy sauce made from a simple but effective combination of coconut cream and green curry paste. I chose to include grape (baby roma/plum) tomatoes, sugar snap peas and zucchini (courgette), but feel free to use your vegetables of choice. This dish is perfect for those who love a bit of heat and bold flavours but don’t have a lot of time when it comes to preparing dinner – it can be made from start to finish within 15 minutes!

Salmon Green Curry Recipe

Can you make Salmon Green Curry head of time?

Salmon Green Curry is best cooked and served immediately. Speed up dinner time by preparing the vegetables in advance. Cut and store in an airtight container in the fridge for up to 24 hours before cooking.

Is Salmon Green Curry suitable for leftovers?

Salmon Green Curry is best cooked and served immediately but reheats surprisingly well. Store refrigerated in an airtight container for up to 24 hours and reheat in the microwave.

Feeling Fancy?

Add 1 tablespoon each of roughly chopped makrut lime leaves and Thai basil at the same time you add the fish sauce to the pan. If these are herbs you have never cooked with, you will be transported to your local Thai restaurant using these! They are familiar, delicious flavours that will give the dish further depth of flavour.

Salmon Green Curry Recipe

Salmon Green Curry

Author: Nicole
5 from 1 vote
“Such a quick & easy curry to make. It’s delicious & I will be making it again.”
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This Salmon Green Curry recipe is as delicious as it is quick, taking less than 15 minutes to make. Salmon fillets are cooked with wholesome veggies in a luscious sauce made with store-bought green curry paste, coconut cream, fish sauce, sugar and lime juice. Thin strips (or spirals) of zucchini (courgette) act as noodles, soaking up the curry sauce.
Prep 5 minutes
Cook 8 minutes
Total 13 minutes
Servings: 4 servings

Ingredients

  • 1 tbsp olive oil
  • 4 skin-on salmon fillets (see note 1) seasoned with ½ tsp sea salt flakes
  • 2 tbsp green curry paste (see note 2)
  • 400 ml (14 fl oz) canned coconut cream (see note 3)
  • 100 g (3½ oz) grape tomatoes (half a punnet)
  • 100 g (1 cup) sugar snap peas
  • 1 zucchini (courgette), finely sliced (or zoodles/courgetti, approximately 1 cup)
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • Jasmine rice, to serve
  • Fresh coriander (cilantro), to serve

Instructions

  • Heat the olive oil in a large, deep pan over high heat.
  • Cook the salmon fillets for 4 minutes, turning once halfway, then set aside on a plate.
  • Reduce the heat to medium and add the curry paste, coconut cream and grape tomatoes. Simmer for 2 minutes.
  • Add the sugar snap peas and zucchini to the pan along with the fish sauce, sugar and lime juice. Stir to combine.
  • Return the salmon to the pan, place the lid on and cook for 2 minutes or until the salmon flakes easily.
  • Serve with jasmine rice and fresh coriander.

Nutrition information

Nutrition Facts
Salmon Green Curry
Amount per Serving
Calories
672
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
34
g
213
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
9
g
Cholesterol
 
94
mg
31
%
Sodium
 
563
mg
24
%
Potassium
 
1423
mg
41
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
39
g
78
%
Vitamin A
 
2247
IU
45
%
Vitamin C
 
32
mg
39
%
Calcium
 
70
mg
7
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Skin-on salmon fillets are easier to cook. The intact skin makes the fillets easier to turn in the pan without falling apart. Skinless fillets are also fine to use, but may break apart more easily. Pat the salmon fillets dry with a paper towel before seasoning (this will mean they splatter less during cooking and helps form a crispy crust on the outside).
Note 2 – Maesri curry paste is additive-free and made with simple ingredients. Not only is it authentic in taste and absolutely delicious, but it is also inexpensive and available at most major supermarkets. It is spicy. Use half the quantity of paste for a milder curry. 
Note 3 – Coconut milk is a suitable substitute but will produce a thinner sauce.
Feeling fancy? Add 1 tablespoon each of roughly chopped makrut lime leaves and Thai basil at the same time you add the fish sauce to the pan. If these are herbs you have never cooked with, you will be transported to your local Thai restaurant using these! They are familiar, delicious flavours that will give the dish further depth of flavour.

MAKE AHEAD

Salmon Green Curry is best cooked and served immediately. Speed up dinner time by preparing the vegetables in advance. Cut and store in the fridge in an airtight container for up to 24 hours before cooking.

LEFTOVERS

Salmon Green Curry is best cooked and served immediately but reheats surprisingly well. Store refrigerated in an airtight container for up to 24 hours and reheat in the microwave. Not suitable to freeze.

Tried this recipe?

Let us know how it was!
Course Curry, entrée, Main Course, salmon, Salmon Green Curry, seafood, seafood curry
Cuisine Thai