Thai-Style Salmon Curry

5 from 2 votes
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Delicious and balanced, this salmon curry features crispy skin and plenty of veggies in a creamy green coconut curry inspired by Thai cuisine. {Gluten-Free}

Salmon with green curry over rice

Fish is always a great protein to work with for dinner because it cooks so quickly. On a busy night, you can balance nutrition and restaurant-quality flavor by making salmon curry. It has the bold and bright flavor of Thai food, rich with aromatics, and a creamy texture that makes it nearly impossible to stop eating. 

I prefer salmon with the skin on because you can sear it to a crisp, adding an edge in texture to this savory and lightly sweet dish. However, if you’d rather use salmon without the skin, you can simply simmer all the ingredients together in one pan and speed up the process of getting it onto the table and into your belly!

Crispy Thai-style salmon curry in a pan

The bright colors look beautiful together so this is the kind of dish you could make for company. It’s also something you might find adds a light spice to those date nights at home.

I use green beans and Japanese eggplant in my recipe, however, you can customize this salmon curry recipe with the vegetables you may have already, like asparagus, spinach, or broccoli. I strongly recommend that you not skip the basil leaves, though, as they harmonize with the green curry and coconut milk to give it an authentic Thai flavor. 

How to make Thai salmon curry step-by-step
Thai salmon with curry served over rice

Whether you cook the salmon curry with the skin or without it, the salmon comes out tender and juicy. It’s a perfect match to the colorful green curry sauce, which is divine served over rice. The rice soaks up the flavors, making it one of my favorite meals, bite for bite. If you’re craving Thai food and want to eat healthfully, salmon curry is an excellent choice!

Crispy Thai-style salmon curry close-up

Big thanks to Copper River Prince William Sound Marketing Association for providing the wild-caught Alaskan salmon for developing this recipe. You can read more about their stories on their website.

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Delicious and balanced, this salmon curry features crispy skin and plenty of veggies in a creamy green coconut curry inspired by Thai cuisine. {Gluten-Free}

Thai-Style Salmon Curry

5 from 2 votes
Delicious and balanced, this salmon curry features crispy skin and plenty of veggies in a creamy green coconut curry inspired by Thai cuisine. {Gluten-Free}
Author: Maggie Zhu
Course: Main
Cuisine: Thai
Keyword: home style
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 4 servings

Ingredients

  • 1 lb (450 g) salmon , skin on & cut into 4 fillets
  • Pinch of salt
  • 1 teaspoon vegetable oil

Curry

  • 2 teaspoons vegetable oil
  • 3 tablespoons green curry paste (*Footnote 1)
  • 1 can (13.5 oz/ 382 g) coconut milk
  • 1/2 cup chicken stock
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 1 cup green beans , trimmed and cut in half
  • 1 small Japanese eggplant , halved & cut into half-inch chunks
  • 6 basil leaves , sliced

Instructions

  • In a large skillet or a wide saucepan add the 2 teaspoons of oil and heat over medium heat until warm. Add the curry paste. Cook and stir to release the fragrance, about 1 minute.
  • Add the coconut milk, chicken stock, fish sauce, and sugar. Stir to combine everything. Taste the mixture and adjust the fish sauce and sugar to your preference. (*Footnote 1)
  • Bring the broth to a boil, then lower the heat to medium-low to reduce it to a simmer. Cook until the curry is mostly thickened, 10 minutes.
  • While the broth simmers, sprinkle a pinch of salt evenly onto both sides of the salmon. Add the remaining 1 teaspoon of oil to a separate pan over high heat until it is just smoking. Place the salmon, skin-side-down into the hot pan. Cook until the skin is brown and crisp, about a minute. Once done, transfer the salmon to a big plate and set it aside.
  • Once the broth is reduced, add the green beans and eggplant. Stir to mix well. Continue to simmer for another 4 minutes.
  • Arrange the vegetables to create 4 wells, about the size of the fillets. Place the cooked salmon skin-side-up in the wells. Simmer for another 2-3 minutes, until the salmon is just cooked through.
  • Remove the pan from the heat and add the basil leaves.
  • Serve hot over steamed rice as a main dish.

Notes

  1. Every brand of curry paste is different, so you may need to adjust the seasoning depending on the ingredients of the curry paste you are using.

Nutrition

Serving: 1serving, Calories: 430kcal, Carbohydrates: 14.4g, Protein: 21.3g, Fat: 34.1g, Saturated Fat: 21.7g, Cholesterol: 40mg, Sodium: 870mg, Potassium: 730mg, Fiber: 3.9g, Sugar: 6.6g, Calcium: 63mg, Iron: 3mg
Did You Make This Recipe?Don’t forget the last step! Tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Other salmon recipes

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

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Reader Questions and Reviews

  1. Bea says:

    5 stars
    So simple yet full of flavour!

  2. Bob says:

    5 stars
    My wife of over 40 years is Thai, and we both enjoyed it. However, I suggest leaving out the added sugar. That’s one thing Thai will tell you; here in the US sugar gets added to dishes that would never have it in Thailand. The American palate has become accustomed to so much sugar that without it the food may seem lacking. But there is no need for additional sugar, and leaving it out is the proper way to prepare this dish. When we go to Thai restaurants, she orders her meal without added sugar. Even chefs in Thai restaurants in the US realize that Americans crave sugar so they automatically add it. But it isn’t needed. Let the natural sweetness of the vegetables and coconut milk shine through.

  3. Jennifer says:

    Is the coconut milk unsweetened? I have a Thai basil plant flourishing in the garden and this will be the perfect recipe to use it in!!

    • Maggie says:

      Hi Jennifer, yes, I used canned unsweetened coconut milk (it’s important to use coconut milk, not coconut beverage comes in a box).
      Happy cooking cooking and let me know of it turns out! 🙂

  4. Jenny says:

    I love this recipe! A good weeekday dinner with easy prep and fast cooking.

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