Green Curry Salmon
Description
Creamy Coconut Salmon Curry featuring crisp-tender snow peas, spinach, and moist chunks of salmon. Full of flavor, this creamy green curry is delicious spooned over rice or cauliflower rice.
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Ingredients
- 2 tablespoons coconut oil
- 1 medium red onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 (2-inch) knob fresh ginger, minced
- Black pepper and kosher salt
- 3 tablespoons green curry paste
- 1 (14.5-ounce) can full-fat coconut milk
- 1½ cups water
- 1 (1–1 ½ pound) skinless salmon fillet, cut into 2-inch chunks
- 1 cup snow peas, trimmed
- 5 ounces baby spinach, chopped (5 cups, packed)
- 1 tablespoon fish sauce
- 1 lime, zested and juiced + wedges for serving
- ¼ cup chopped fresh basil + more for serving
- ¼ cup chopped fresh cilantro + more for serving
- rice or cauliflower rice and toasted sesame oil (optional), for serving
Instructions
- In a large sauté pan, heat 2 tablespoons oil over medium. Add onion, garlic, ginger, ½ teaspoon pepper and ¼ teaspoon salt. Cook, stirring occasionally, until starting to soften, about 5 minutes. Add curry paste and cook, stirring frequently, 3 minutes.
- Add coconut milk and 1 ½ cups water; bring to a boil over high heat, then reduce heat to medium-high and simmer until liquid is slightly reduced, about 5 minutes.
- Lightly season salmon with ¼ teaspoon each salt and pepper. Stir in snow peas, then nestle salmon in sauce; reduce the heat to medium-low and simmer gently, covered, until just cooked through, 3–5 minutes (*see notes below).
- Off heat, stir in spinach, fish sauce, 1 tablespoon lime juice and 1 teaspoon lime zest. Sprinkle basil and cilantro over top.
- Serve salmon curry over rice and drizzle with toasted sesame oil, if desired. Serve with lime wedges and additional herbs.
Equipment
Notes
SALMON: the thickness of the salmon will determine how long it should simmer in the sauce. The thinner your salmon is, the less time it will need to cook. The thicker your salmon fillet is, the more time it will need to cook. In this case, a thicker fillet is best. An instant-read thermometer is a great way to test for doneness. The USDA recommends cooking salmon to an internal temperature of 145ºF. I prefer salmon cooked to 125ºF. The salmon will continue to cook through as it sits in the broth, so I recommend removing it from heat at 120ºF.
LEFTOVERS: Store leftovers in an airtight container for up to 2 days. Reheat gently over medium-low until warmed through. You can also revamp this coconut curry into a curry soup. Reheat leftovers over medium-low and add a few cups of vegetable broth. Serve with cooked rice noodles.
This recipe is inspired and adapted from a recipe by Kay Chun for The New York Times.
Nutrition
Serving: 1/4 of the recipeCalories: 493kcalCarbohydrates: 11gProtein: 37gFat: 36gSaturated Fat: 7gCholesterol: 91mgSodium: 847mgFiber: 3gSugar: 3g
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