Green Curry Salmon
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.
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.
Nutrition
Serving: 1 serving (without rice) | Calories: 433kcal | Carbohydrates: 13g | Protein: 26g | Fat: 32g | Sodium: 1649mg | Fiber: 2g | Sugar: 5g
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