Thai Salmon Green Curry

Try this creamy, warming one pan salmon for your next curry night! Either use store-bought green curry paste or make your own, you'll be tucking into this delicious, flavoursome dish in no time at all. I used pak choi, but sugar peas, asparagus, broccolini, or zucchini ribbons would all work great. Sweet coconut cream tempers the fiery pungency of green chillies, but feel free to deseed the green chillies if you prefer less heat.

Green Curry Paste	Salmon Curry
1 stalk Lemongrass, tough outer leaves discarded, finely chopped 1 Lime, juiced 1 tsp Ground coriander 4-6 Green chillies, deseeded if you prefer less heat, chopped 4 Garlic cloves, peeled and chopped 1 thumb-sized piece Galangal, peeled and chopped 3 Shallots, peeled and chopped 3 Lime leaves, finely shredded 15 g Cilantrol, finely chopped 1 tsp Shrimp paste 3 tbsp Olive oil	1 tbsp Coconut oil 4x125 g Salmon portions, skin-on 1 Red onion, peeled and sliced 100 g Green curry paste from above 400 ml Coconut cream 100 ml Fish stock (or chicken stock) 1 tbsp Lime juice 1 tsp Coconut sugar 1 tbsp Fish sauce 400 g Pak choi, halved or quartered Cilantrol, Thai basil or mint, to garnish

Tip all the ingredients for the curry pasta into a smal food processor and blend until smooth. Add another tablespoon of oil, if needed, to combine. The paste is enough for two portions. So freeze any leftover paste for another time.
Heat a large pan with coconut oil over high heat. Add salmon and cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
In the same pan, add sliced onions and stir-fry for 1 minute. Add curry paste and cook for another 30 seconds until the mixture is aromatic. Add the coconut cream, fish stock and bring to a simmer.
Add the lime juice, coconut sugar and fish sauce to the coconut cream mixture in the pan. Stir until well combined. Add the pak choi and cook for 2 minutes or until the vegetables are bright green and tender. Remove from heat.
Return the salmon over the curry in the pan. Garnish with the fresh herbs.

14 comments:

ellie 29/7/25 13:19: Looks great! Lovely fusion of curry!
Caitlin'nMegan 29/7/25 13:20: So perfect for summer! Awesome!
DEZMOND 29/7/25 14:06: Green is my colour!
Tom 29/7/25 14:17: ...Angie, you created another work of art!
Christine 29/7/25 15:43: Yummy
Fran @ G'day Souffle' 29/7/25 16:12: Wow! This recipe will definitely 'spice up' my life! The pak choi makes a nice addition to the recipe!
Brian's Home Blog 29/7/25 16:19: Oh yum, I do love me some salmon and that sounds wonderful!
eileeninmd 29/7/25 17:32: Looks delicious Angie, thanks for sharing.
Take care, have a great day and happy week ahead.
Lola Martínez 29/7/25 18:34: El curry es de las pocas especias que utilizo, por eso creo que este salmón nos gustaría mucho.
Bill 29/7/25 20:02: That sounds nice and tasty.
Balvinder 29/7/25 22:48: This looks absolutely delicious, definitely going to give it a try! I’m a big fan of Thai flavors.
roentare 29/7/25 23:14: This sounds absolutely mouthwatering: fresh, fragrant, and full of colour; I can almost smell the lime and coconut from here!
Cooking Julia 29/7/25 23:54: The thai sauce looks great!
J.P. Alexander 30/7/25 00:52: Gracias por la receta. Te mando un beso.