- 1 tbsp olive oil
- 4 skin-on salmon fillets (see note 1) seasoned with 1/2 tsp salt
- 2 tbsp green curry paste (see note 2)
- 400ml tin coconut cream (see note 3)
- 100g grape tomatoes (half a punnet)
- 1 cup sugar snap peas
- 1 zucchini finely sliced (or zoodles approximately 1 cup)
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp lime juice
- To serve, jasmine rice and fresh coriander
- Heat 1 tbsp olive oil on high heat in a large, deep pan.
- Cook salmon fillets for 4 minutes, turning once halfway, and set aside on a plate.
- Reduce the pan to medium heat, and add the curry paste, coconut cream and grape tomatoes. Simmer for 2 mins.
- Add 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.
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 fine to use, too 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 help form a crispy crust on the outside).
Note 2 – Maesri curry paste is additive free and is made with simple ingredients. Not only is it authentic in taste and absolutely delicious, it is 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 tbsp each of roughly chopped kaffir 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 a further depth of flavour.
MAKE AHEAD – Salmon Green Curry is best cooked and served immediately. Speed up dinnertime by preparing the vegetables in advance. Cut and store in an air-tight container for up to 24 hours before cooking.
LEFTOVERS – Salmon Green Curry is best cooked and served immediately but reheats surprisingly well. Store refrigerated for up to 24 hours and reheat in the microwave.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: Curry, salmon, seafood, seafood curry, Salmon Green Curry
- Method: pan
- Cuisine: Thai
Keywords: Salmon Green Curry, Salmon Green Curry recipe