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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

By Maggie Zhu
5 from 3 votes
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 4 servings
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}

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