This spicy Thai Green Curry Salmon features a thick, umami-packed coconut sauce and flaky baked salmon. It’s a simple dish to prepare and is best served with a side of fluffy rice.
There’s no shortage of flavor and savory goodness in this Green Curry Salmon. We use a generous amount of green curry paste, so you get all those wonderful Thai flavors from the galangal, green chilis, etc. Pairing it with a side of white rice is perfect for soaking up all that creamy coconut sauce, but feel free to pair it with another side like brown rice or even cauliflower rice.
The brand of paste does matter for this recipe as some are more mild in flavor than others. We always recommend Mae Ploy for both green and red pastes, and if you’re into comparing different brands of green curry paste, Hot Thai Kitchen has a great post about this topic.
We hope you enjoy this delicious green curry salmon recipe, and if you’re a fan of curry in general, be sure to try our Indian-inspired Coconut Curry Chicken!
Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Salmon: You can keep the skin on if you want. We usually ask the fish monger at the store to remove it, but that’s just our personal preference.
- Thai Green Curry Paste: We use the brand Mae Ploy which has a good amount of heat to it.
- Kaffir (Makrut) Lime Leaves: We use dried but you can use fresh. If you can’t find any, you can substitute the leaves for 1 tbsp of lime juice.
- Light Brown Sugar: This balances out the flavors in the dish.
- Fish Sauce: This is a must for a rich, full-bodied Thai curry sauce. We love Red Boat fish sauce.
- Coconut Milk: Full-fat coconut milk is the way to go for a thick, gravy-like sauce.
- Thai Basil: You’ll need about one full ¾ oz package of Thai basil.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Mix the basil and curry paste. Pound a few Thai basil leaves in a mortar and pestle until pasty then mash it with the curry paste. Set aside in a bowl.
2. Bake the salmon. Cut the salmon into 4 fillets and pat them dry. Sprinkle with kosher salt and bake for 8-10 minutes until mostly cooked through. They’ll fully cook in the sauce later.
3. Make the green curry sauce. Heat the coconut oil in a large deep pan then sauté the ginger, garlic, and curry paste. Once the curry paste has dried out slightly, gradually add the coconut milk. Stir in the kaffir lime leaves, brown sugar, and fish sauce.
4. Add the vegetables. Bring the sauce to a boil then reduce the heat and add the bell peppers and shallots. Cook for 5 minutes until slightly tender.
5. Add the Thai basil and salmon. Reduce to low heat and stir in the basil leaves until wilted. Then nestle the salmon into the sauce.
6. Finish cooking the salmon. Spoon the sauce over the salmon and continue cooking on low heat for 2-5 minutes until the salmon is cooked through the center. Once done, serve with rice, chopped cilantro, and sliced red chiles.
Expert Tips
- Have all your ingredients fully prepped before starting. Once you get cooking, the process goes by fast so you’ll want to have everything measured and on hand when needed.
- Cook the curry paste until it starts to dry out. This helps to bring out all it’s wonderful flavors and creates a good base for a thick sauce.
FAQ
It should flake easily with a fork or you can check the internal temperature with a thermometer. The thickest part of the salmon should be between 125°F (51.6°C) and no greater than 145°F (62.7°C) when done. The range depends on how well done you want the salmon, but anything over 145°F will likely result in a dry piece of fish. Just remember that it’s not supposed to be fully cooked when you take it out of the oven. It will finish cooking after you put it in the sauce.
Keep the salmon and sauce in an airtight container in the fridge for 1-2 days. Store it separately from any rice you have leftover.
Pounding a few leaves into the paste helps to create a slightly more vibrant color for your curry. It doesn’t make much of an impact on the flavor, so you can omit this step if you want.
If you made this Thai Green Curry Salmon recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Green Curry Salmon
Ingredients
- 4-6 Thai basil leaves roughly chopped
- ¼ cup (53 g) Thai green curry paste we use Mae Ploy
- 1 lb (454 g) skinless salmon
- ½ tsp kosher salt
- 1 tbsp coconut oil
- 2 tsp fresh minced ginger
- 2 cloves garlic minced
- 1 13.5-oz (400 ml) can full-fat coconut milk shaken
- 4 dried kaffir lime leaves * torn
- 1 tbsp light brown sugar
- 1-1 ½ tbsp fish sauce
- 1 red bell pepper cut into ½-inch thick slices
- 1 shallot sliced into ¼-inch thick crescents
- ⅔ cup (15 g) Thai basil packed
For Serving
- White rice
- Chopped cilantro
- Fresno or Thai chiles sliced
Instructions
- Preheat the oven to 400°F (205°C) and line a small baking sheet with foil.
- Add the roughly chopped basil leaves to a mortar and pestle and pound the leaves until they turn into a wet paste. Add the green curry paste and mash until mixed together. Set aside in a bowl.
- Cut the salmon into 4 fillets. Place on the lined baking sheet and pat the tops dry with a paper towel. Sprinkle with the kosher salt.
- Bake for 8-10 minutes until mostly cooked through.
- Meanwhile, heat the coconut oil in a large deep pan over medium heat. Add the ginger, garlic, and curry paste. Toss around for about 2 minutes until fragrant and the paste starts to dry out.
- Gradually stir in the coconut milk to dissolve the paste then add the kaffir lime leaves, brown sugar, and fish sauce. Bring to a boil over medium-high.
- Once boiling, reduce to medium and stir in the bell peppers and shallots. Simmer for 5 minutes until the peppers and shallots are slightly tender but not soggy.
- Reduce to low heat and stir in the ⅔ cup of Thai basil until wilted. Nestle the salmon into the curry.
- Spoon the sauce over the salmon and let it cook for 2-5 minutes until the salmon is fully cooked through the center.
- Serve warm with rice, chopped cilantro, and sliced red chiles.
Notes
- You can use fresh or dried kaffir lime leaves. For dried, we recommend removing any large stems. If you can’t find any, you can substitute the leaves with 1 tbsp of lime juice.
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