Ingredients for Thai Green Curry Salmon
- Skinless Salmon Fillet
- Unsweetened Coconut Milk
- Green Curry Paste
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- Fresh Lime Juice
- Red Bell Pepper
- Mushroom
- 1/4 cup fresh basil leaves
- Jasmine Rice
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How to Make Thai Green Curry Salmon
- Chill two cans of full-fat coconut milk overnight. Scoop out 1 cup of the thickened cream from the top of one can and set aside.
- In a large skillet or wok, bring the 1 cup coconut cream to a boil over medium heat. Cook for 5-8 minutes, or until the oil separates from the solids.
- Add 2 tablespoons of green curry paste and cook for another 5-8 minutes, stirring frequently. Add 1-2 tablespoons of the thin coconut milk if the mixture starts to stick.
- In a bowl, combine the remaining thin coconut milk from the first can (about 1 1/2 cups) with 1/2 cup of the thin coconut milk from the second can. Set aside.
- Reserve the remaining coconut milk from the second can for another recipe or for later use.
- Add 1/2 cup of water to the skillet with the curry paste.
- Add 1 pound salmon fillet, cut into 1-inch pieces, to the skillet. Stir-fry for 2 minutes until lightly seared.
- Pour in the reserved coconut milk mixture and simmer gently for 8-10 minutes, or until the salmon is cooked through, turning occasionally.
- Stir in 2 tablespoons fish sauce, 1 tablespoon brown sugar, 2 tablespoons lime juice, 1/4 cup sliced red bell pepper, 1/2 cup sliced mushrooms, and 1/4 cup fresh basil leaves.
- Simmer for another 2-3 minutes to allow the flavors to meld.
- Serve hot over steamed rice. Garnish with extra basil if desired.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
11g
Fat
125g
Carbs
2g
