Green Curry Salmon with Coconut Milk (Skillet Recipe)

There are recipes that become a staple because they have everything: they are easy, quick and full of flavour. This green curry salmon is one of my favourites when I want something delicious without overcomplicating things. And I assure you that it comforts the soul!

I prepare it in theLe Creuset Ceramic frying pan , which I love because it is so healthy and practical; its ceramic coating is free of traditional non-stick coatings, with the advantage that since it has a non-stick coating, nothing sticks , and all of this gives me a lot of peace of mind when cooking (especially when cooking fish, which we don't want to crumble).

The spicy touch of the green curry, the freshness of the vegetables and the smoothness of the coconut milk combine perfectly, while the touch of lime elevates everything. The secret? I prepare everything in a single pan and, if I want to make the most of the sauce, I accompany it with some steamed rice. It is a recipe that is always a success at home and I hope you enjoy it as much as I do. Try it and let me know!

What is green curry

Thai green curry is known for its intense flavour and vibrant colour, which comes from the fresh green chillies that form the base of its paste. Aromatic herbs such as coriander, Thai basil and lime leaves are added to this paste, along with ingredients such as garlic, ginger and lemongrass, creating a perfect balance between spicy, sweet and citrusy. It is a dish that I love because it combines freshness and simplicity, two things that I value highly in cooking.

Unlike curry, which we usually associate with warm spices and reddish or yellow tones, green curry stands out for its freshness and lightness , softened by coconut milk , which provides a creamy texture. It is less spicy and more aromatic than traditional curry, with a citrus touch that makes it perfect for pairing with fish such as salmon, fresh vegetables or even tofu.

If you've never tried green curry, this recipe is the perfect excuse to discover it.

Green Curry Salmon Recipe

Ingredients

• 4 salmon fillets (approx. 170 g)
• 2 shallots, thinly sliced
• 4 cups winter squash, butternut type**
• 1 red bell pepper, sliced
• 4 tbsp coconut oil, divided
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 2 tbsp Thai green curry paste
• 400 ml coconut milk (ideally canned coconut milk)
• 1 tbsp fish sauce
• 160 g of snow peas
• The juice of 1/2 lime
• 1/2 cup chopped fresh cilantro
• 1/2 cup sliced ​​scallions
• Salt
• Black pepper
  

*To measure ingredients listed in cups, use a cup that holds 240 ml of water (if measuring spoons are not available).

** You can substitute the pumpkin with sweet potato, carrots, potato, zucchini, cauliflower, or mushrooms (such as portobello or shiitake).

Preparation

1. Season the salmon fillets with salt and pepper to taste.
2. Place the Le Creuset ceramic non-stick frying pan on a low-medium heat (we used the 26 cm one) and add 1 tablespoon of coconut oil.
3. Once the oil is melted, increase the heat to medium and place two salmon fillets in the pan, flesh side down, and sear until crisp and golden brown, about 5 minutes (flip the salmon and sear the skin side for an additional 2-3 minutes, for even crispiness). Remove the fillets from the pan and set aside. Repeat this process with the remaining fillets (doing it slowly will not lower the temperature of the pan as much).
4. Add the remaining tablespoon of coconut oil to the pan. Add the shallots and sauté for about 5 minutes, stirring, until they are soft and starting to caramelize.
5. Add the vegetables and seasonings: Add the cubed pumpkin, red pepper, ginger, garlic and green curry paste. Stir well to combine and allow the curry paste to toast for about 2 minutes.
6. Pour the coconut milk and fish sauce into the pan. Mix well and bring the mixture to a gentle boil. Lower the heat, cover the pan and let it cook for about 10 minutes, until the pumpkin is slightly tender.
7. Add the snow peas and stir to combine with the rest of the vegetables. Place the salmon fillets on top of the vegetables, skin side down. Cover the pan again and simmer for 3-5 minutes, or until the salmon is cooked through.
8. Finish the dish: Remove the pan from the heat and add the lime juice. Sprinkle with chopped fresh cilantro and sliced ​​spring onion for garnish.

Grades

• The Le Creuset ceramic-coated frying pan is a high-end frying pan free of the usual non-stick coatings. Don't heat it on high heat or use metal utensils in it, and you'll see the great performance it can give you.
• If you don't have fish sauce, you can substitute it with soy sauce, tamari, Worcestershire sauce, concentrated fish or seafood broth, or a little miso paste mixed with water.
• You can serve the salmon with steamed rice, and you already have a complete and delicious meal.