Introduction
If you’re wanting to add a dash of exotic flavor to your evening meals, Thai Coconut Green Curry Salmon is the ideal recipe. This dish blends the richness of coconut milk, the aromatic heat of green curry paste, and the soft, flaky texture of salmon to produce a supper that’s both comforting and delicious.
Thai cuisine is celebrated for its harmonious balance of flavors, and this dish is no exception. The creamy coconut milk mellows the spiciness of the green curry, while fresh herbs like basil and cilantro add vibrant notes. The salmon, rich in Omega-3 fatty acids, not only complements these flavors but also provides a host of health benefits.
Making this recipe at home enables you to manage the ingredients and alter the taste to your desire. You can make it as mild or as spicy as you desire, and it’s a terrific way to expose your palette to the wonders of Thai food without having to go out. Whether you’re a seasoned chef or a culinary newbie, this dish is uncomplicated and gratifying.
Imagine serving this delightful dish at your next dinner party or as a special weeknight treat. It’s sure to impress your guests and become a staple in your recipe repertoire. Let’s explore how to enjoy this vibrant, flavorful dish to the fullest.
Enjoyment Suggestions
Perfect Pairings
Pair your Thai Coconut Green Curry Salmon with jasmine rice or coconut rice to soak up the delicious sauce. Steamed broccoli, snap peas, or a medley of bell peppers make excellent vegetable sides that complement the curry’s flavors.
Serving Occasions
This dish is versatile and suitable for various occasions:
- Weeknight Dinners: Quick to prepare, making it ideal for busy evenings.
- Dinner Parties: An exotic and impressive dish that’s sure to wow your guests.
- Special Occasions: Perfect for celebrations when you want to serve something a bit more special.
- Family Meals: A hit with adults and kids alike, especially if you adjust the spice level.
Complementary Dishes and Beverages
To complete your meal, consider serving a light Thai cucumber salad with a tangy lime dressing. For beverages, a chilled Riesling or a light, fruity rosé pairs beautifully with the rich, spicy flavors of the curry. For a non-alcoholic option, try a refreshing Thai iced tea or coconut water.
FAQs
1. What type of salmon should I use for this recipe?
Fresh, wild-caught salmon is the ideal option for this dish because to its exceptional taste and texture. However, farmed salmon may also be utilized if wild-caught is not available.
2. How can I adjust the spice level?
To reduce the heat, use less green curry paste or choose a milder paste. For more spice, add extra curry paste or incorporate fresh chili peppers.
3. Can I make this dish dairy-free?
This dish is already dairy-free, thanks to the use of coconut milk. Ensure all other ingredients used are also dairy-free.
4. What vegetables work well in this curry?
Bell peppers, zucchini, broccoli, snap peas, and bamboo shoots are all excellent choices. Feel free to use a mix of your favorites.
5. How long does this dish keep in the refrigerator?
Cooked salmon and curry sauce can be stored in a sealed jar in the refrigerator for up to 3 days. Reheat gently to keep the salmon smooth.
Print
Thai Coconut Green Curry Salmon
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Thai Coconut Green Curry Salmon is a deliciously exotic dish that combines the rich flavors of green curry with tender, flaky salmon. This recipe is quick and easy, making it perfect for weeknight dinners yet impressive enough for special occasions. The creamy coconut milk and aromatic spices create a harmonious blend of flavors, while fresh vegetables add color and texture. Serve it over jasmine rice for a complete meal.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 tbsp green curry paste
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 cup snap peas
- 1 zucchini, sliced
- 1 can (14 oz) coconut milk
- 1/2 cup vegetable broth
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- Fresh basil leaves, for garnish
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions
- Prepare the Salmon: Season salmon fillets with salt and set aside.
- Cook the Aromatics: In a large skillet or wok, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Add Curry Paste and Vegetables: Stir in green curry paste and cook for 2 minutes until fragrant. Add bell pepper, snap peas, and zucchini, and cook for 5 minutes until vegetables start to soften.
- Make the Curry Sauce: Pour in coconut milk and vegetable broth, stirring to combine. Add fish sauce, lime juice, and brown sugar. Bring to a simmer.
- Cook the Salmon: Nestle the salmon fillets into the sauce. Cover and cook for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Finish and Serve: Garnish with fresh basil and cilantro. Serve the salmon and curry sauce over jasmine rice.
Notes
- Adjust the amount of green curry paste to your spice preference.
- For a vegetarian version, substitute salmon with tofu or extra vegetables.
- Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Thai
Keywords: Thai Coconut Green Curry Salmon, green curry recipe, Thai salmon dish, easy dinner recipe, coconut milk curry, healthy Thai recipe, spicy salmon curry, weeknight dinner idea, gluten-free curry
