Thai Green Curry Salmon Recipes

AUTHENTIC THAI GREEN CURRY

Steps:

• Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
• Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

THAI SALMON CURRY

Steps:

• Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
• Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
• Use a whisk to blend it until it is smooth.
• Bring the coconut milk to a boil and add the fish.
• Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
• Sprinkle curry with chopped basil and cilantro.
• Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
• Ladle into bowls over steamed jasmine rice.

GREEN CURRY SALMON

Steps:

• Heat oven to 450°F. Line a baking sheet with parchment* or foil. Place the salmon filets on the parchment, brush evenly with 1 tablespoon oil, then sprinkle evenly with a generous pinch of salt and black pepper. Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. Remove from the oven and set aside.
• Meanwhile, as your oven is heating for the salmon, heat the remaining 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the onion and sauté for 4 minutes, stirring occasionally. Add in the chopped light green parts of the bok choy, garlic, ginger and sauté for 2 minutes, stirring often. Add in the green curry paste* and sauté for 1 minute, stirring often.
• Add in the coconut milk, giving it a good stir until the curry paste has evenly dissolved into the sauce. Continue cooking until the sauce nearly reaches a simmer, then reduce the heat to low. Stir in the dark green bok choy leaves and the lime juice until combined. Then give the sauce a taste, and season with salt, pepper, and/or extra lime juice as needed.
• Serve the salmon, veggies and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge.

THAI GREEN CURRY

Steps:

• Heat oil in a heavy based skillet or pot over medium high heat.
• Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
• Add chicken broth and coconut milk, mix to dissolve paste.
• Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
• Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
• Add kaffir lime leaves. Mix then bring to simmer.
• Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
• Add eggplants, cook 5 minutes until soft.
• Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
• Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
• Serve curry over jasmine rice with garnishes of choice.

ONE-PAN THAI GREEN SALMON

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
• Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
• Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.

GREEN CURRY SALMON RECIPE

Steps:

• Gather the ingredients.
• Season the salmon fillets with white pepper and brush with soy sauce. Set aside while you make the sauce.
• In a small saucepan, heat enough coconut or vegetable oil to coat the bottom of the pan. When the oil is shimmering, add the curry paste and stir to break up. (Be careful; the paste may splatter.) Add the lime leaves and continue cooking for a couple of minutes or until the paste is very fragrant.
• Add the coconut milk and stir to distribute the paste in the milk. Simmer the sauce until it has reduced by about a third. Taste and add sugar and fish sauce to balance the flavors if necessary. With the Mae Ploy brand of curry paste, a teaspoon of each enhances the flavor. Cover the pan and keep the sauce warm while you cook the fish. If the sauce becomes too thick or is too spicy for your taste, add a couple more tablespoons of coconut milk.
• To cook the fish, heat a thick coating of oil in a skillet large enough to hold both fillets without crowding. When the oil is shimmering, carefully place the fish in the skillet. Cook for 3 to 4 minutes, depending on the thickness of the fish (3 minutes for 1/2 to 3/4 inch thick fillets; 4 minutes for 1-inch). Turn the fish and cook the other side for another 3 to 4 minutes.
• Drizzle with the warm curry sauce and garnish with the bell pepper and basil. Serve with plain or coconut rice. Notes:

SALMON AND BOK CHOY GREEN COCONUT CURRY

Steps:

• Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
• Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
• Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
• Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).

THAI GREEN CURRY SALMON

Steps:

• Remove 1 cup of the cream that has risen to the top of the chilled coconut milk and add to a large skillet or wok. Bring to a boil and cook for 5-8 minutes until the oil begins to separate from the white solids. Add curry paste and continue to cook for another 5-8 minutes. Add some thin coconut milk a little at a time if the mixture begins to stick.
• Meanwhile, combine the thin coconut milk remaining in the can the cream was removed from with ½ cup of well stirred milk from the second can. Reserve the remaining milk from the second can for a later use. Add ½ cup of water.
• Add salmon pieces to the skillet with the curry paste and coconut cream. Stir-fry for 2 minutes. Add the remaining thin coconut milk and let simmer, turning occasionally until the salmon is cooked through.
• Stir in fish sauce, brown sugar, limejuice, and red pepper slices, mushrooms, fresh basil and simmer for another 2 to 3 minutes.
• Serve hot over rice.

EASY SALMON GREEN CURRY (1 POT!)

Steps:

• Heat the oil in a large pot over medium heat. Once hot, add the shallots, garlic, ginger, and serrano (optional) and sauté for 2-3 minutes, until softened.
• Add the sweet potato, cauliflower (or other veggie of choice), and red bell pepper and cook for 3-4 minutes, stirring frequently to soften slightly.
• Add the green curry paste (starting with the lesser amount and using only 2-3 Tbsp if subbing store-bought), water, coconut milk, coconut aminos, maple syrup or honey (optional), and salt (omit if using store-bought curry paste) and stir. Taste the broth - it should be subtly spicy and a little rich, sweet, salty, and bright. Adjust if needed, adding more curry paste for curry flavor, ginger for freshness and zing, coconut aminos for saltiness, serrano for heat, maple syrup for sweetness, or lemon or lime juice for brightness (you'll likely need the lemon/lime if using store-bought curry paste but not if using homemade).
• Cover and simmer until the vegetables are fork tender - about 5-10 minutes. Then stir in the cubed salmon and chopped kale (or collard greens or spinach // optional), reduce heat to medium-low, and simmer gently until just cooked through - about 5 minutes. Taste and adjust once more, adding lemon or lime juice for brightness, maple syrup for sweetness, coconut aminos for depth, or salt to taste.
• Serve warm garnished with freshly chopped basil or cilantro and/or chopped roasted cashews (all optional). It pairs well with rice (brown or white), coconut rice, cauliflower rice, or quinoa.
• Leftovers will keep stored in the refrigerator for 1-2 days or in the freezer for up to 1 month. Reheat gently on the stovetop until warmed through.