Are you ready to transform your ordinary weeknight dinner into a restaurant-worthy culinary adventure? This Easy Salmon Thai Green Curry is about to become your new obsession! In just 30 minutes, you'll create a mouthwatering dish that combines the rich, creamy goodness of coconut milk, the vibrant kick of Thai green curry paste, and perfectly cooked salmon that literally melts in your mouth. Whether you're a seasoned home chef or a cooking novice, this recipe promises to transport you straight to the bustling streets of Thailand without ever leaving your kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 500g salmon fillets
- 400ml coconut milk
- 2 tablespoons Thai green curry paste
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 100g snap peas
- Fresh basil leaves
- Rice, to serve
Instructions
- Begin by gathering all your ingredients. Ensure the salmon fillets are thawed if previously frozen, and prepare your vegetables by slicing the bell pepper and zucchini into thin strips.
- In a large pan or wok, heat a tablespoon of oil over medium heat. Once the oil is hot, add the 2 tablespoons of Thai green curry paste to the pan. Stir the paste in the oil for about 1-2 minutes until fragrant.
- Pour in the 400ml of coconut milk, stirring continuously to combine it with the curry paste. Bring the mixture to a gentle simmer.
- Add the sliced bell pepper, zucchini, and snap peas to the pan. Stir well to coat the vegetables in the coconut milk and curry mixture. Allow the vegetables to cook for about 5 minutes until they are tender but still crisp.
- While the vegetables are cooking, cut the salmon fillets into bite-sized pieces. Once the vegetables are ready, gently add the salmon to the pan.
- Cook the salmon for about 5-7 minutes, or until it is opaque and flakes easily with a fork. Be careful not to overcook the salmon, as it can become dry.
- Once the salmon is cooked, remove the pan from heat. Tear fresh basil leaves and sprinkle them over the curry for added flavor. Stir gently to incorporate the basil.
- While the curry is finishing up, prepare rice according to package instructions to serve alongside the curry.
- Serve the Easy Salmon Thai Green Curry hot over the cooked rice, garnished with additional basil leaves if desired. Enjoy your delicious homemade Thai meal!
Tips
- Choose Fresh Salmon: For the best flavor and texture, select fresh, high-quality salmon fillets. If possible, ask your fishmonger to remove the skin and check for any bones.
- Don't Overcook the Salmon: The key to tender, succulent salmon is minimal cooking time. Remove the pan from heat as soon as the fish turns opaque and flakes easily.
- Customize Your Spice Level: Thai green curry paste can vary in heat. Start with the recommended amount and taste, then add more if you prefer a spicier dish.
- Fresh Herbs Matter: Use fresh basil leaves right at the end of cooking to preserve their bright, aromatic flavor. If you can't find Thai basil, regular sweet basil works perfectly.
- Rice Pairing: Jasmine rice is traditional, but basmati or brown rice also work wonderfully. Make sure to cook your rice simultaneously with the curry for perfect timing.
- Make It Your Own: Feel free to swap vegetables or add extra protein like shrimp or tofu to suit your preferences.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 85mg
