I love Thai curries and got the inspiration to make this thai green salmon curry from a couple of different recipes...a fish one and a chicken one!
It's an incredibly quick and easy dish to make, ready in under 30 minutes, and is full of flavour with the salmon cooked in creamy coconut milk and thai green curry paste. The salmon ends up soft and flaky, the sugar snaps retain some crunch and the curry sauce has a lovely mild heat...delicious!
Tip
- This thai green salmon curry recipe is easily adapted if you’re cooking for more people.
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Ingredients
- 2 tbsp Thai green curry paste
- 400g tin coconut milk (use full fat to get the solid top)
- 200g sugar snap peas
- 400g skinless salmon fillet, cut into biggish pieces
- 2 tsp sugar
- a pinch of salt
- 1 tbsp fish sauce
- 2 kaffir lime leaves (optional)
- 1 red chilli, deseeded (optional) and finely sliced, to garnish
- a handful coriander leaves, chopped, to garnish
To serve:
- 150g basmati rice, cooked as per packet instructions
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Instructions
- Start cooking your rice per packet instructions before you make the curry.
- To make the curry - put the curry paste in a medium or large saucepan with the solid top of the coconut milk and heat gently until it starts to sizzle. Add the rest of the coconut milk, bring to a simmer, add the sugar snap peas and cook for 1 minute.
- Add the salmon and cook gently for 3 minutes or until the fish is cooked through, then add the sugar, salt and fish sauce, and stir gently to combine. Taste to check the flavours are right for you. Add the kaffir lime leaves and take the pan off the heat. Garnish with the chilli and coriander and serve with the cooked rice.
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Thai Green Salmon Curry
Ingredients
- 2 tbsp Thai green curry paste
- 400g tin coconut milk (use full fat to get the solid top)
- 200g sugar snap peas
- 400g skinless salmon fillet cut into biggish pieces
- 2 tsp sugar
- a pinch of salt
- 1 tbsp fish sauce
- 2 kaffir lime leaves (optional)
- 1 red chilli deseeded (optional) and finely sliced, to garnish
- a handful coriander leaves chopped, to garnish
To serve:
- 150g basmati rice cooked as per packet instructions
Instructions
- Start cooking your rice per packet instructions before you make the curry.
- To make the curry - put the curry paste in a medium or large saucepan with the solid top of the coconut milk and heat gently until it starts to sizzle. Add the rest of the coconut milk, bring to a simmer, add the sugar snap peas and cook for 1 minute.
- Add the salmon and cook gently for 3 minutes or until the fish is cooked through, then add the sugar, salt and fish sauce, and stir gently to combine. Taste to check the flavours are right for you. Add the kaffir lime leaves and take the pan off the heat. Garnish with the chilli and coriander and serve with the cooked rice.
Notes
- This thai green salmon curry recipe is easily adapted if you’re cooking for less or more people.
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