There are recipes that become staples because they have it all: they're easy, quick and full of flavor. This green curry salmon is one of my favorites when I want something delicious without too much fuss. And I assure you it comforts the soul!
I make it in the Le Creuset Ceramic frying pan, which I love for being healthy and practical; its ceramic coating is free of traditional non-stick agents, with the advantage that since it has a non-stick coating nothing sticks, and all of that gives me a lot of peace of mind when cooking (especially when cooking fish, which we don't want to flake apart).
The spicy touch of the green curry, the freshness of the vegetables and the creaminess of the coconut milk combine perfectly, while the lime lift elevates everything. The secret? I make everything in one pan and, if I want to make the most of the sauce, I serve it with some steamed rice. It's a recipe that always wins at home and I hope you enjoy it as much as I do. Try it and tell me!
What is green curry
Thai green curry is known for its intense flavor and vibrant color, which comes from fresh green chiles that form the base of its paste. Herbs such as cilantro, Thai basil and lime leaves are added to this paste, along with ingredients like garlic, ginger and lemongrass, creating a perfect balance between spicy, sweet and citrusy. It's a dish I love because it combines freshness and simplicity, two things I really value in cooking
Unlike the curry we usually associate with warm spices and reddish or yellowish tones, green curry stands out for its freshness and lightness, softened by the coconut milk which provides a creamy texture. It's less spiced and more aromatic than traditional curry, with a citrusy note that makes it perfect to pair with fish like 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 each)
- 2 shallots, thinly sliced
- 4 cups winter squash, like butternut**
- 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 sugar snap peas
- Juice of 1/2 lime
- 1/2 cup chopped fresh cilantro
- 1/2 cup sliced spring onions
- Salt
- Black pepper
*To measure the ingredients listed in cups, use a cup with a capacity of 240 ml of water (if you don't have measuring spoons).
** You can substitute the squash with sweet potato, carrots, potato, zucchini, cauliflower, or mushrooms (like portobello or shiitake).
Preparation
- Season the salmon fillets with salt and pepper to taste.
- Place the Le Creuset ceramic non-stick frying pan over low-medium heat (we use the 26 cm one) and add 1 tablespoon of coconut oil.
- When the oil is melted, increase to medium heat and place two salmon fillets in the pan, flesh side down, and brown them until crispy and golden, about 5 minutes (flip the salmon and brown it on the skin side for about 2-3 more minutes, so it becomes equally crispy). Remove the fillets from the pan and set aside. Repeat this process with the remaining fillets (doing it gradually keeps the pan temperature from dropping too much).
- Add the remaining tablespoon of coconut oil to the pan. Add the shallots and sauté them for about 5 minutes, stirring, until they're tender and begin to caramelize.
- Add the vegetables and seasonings: add the cubed squash, red pepper, ginger, garlic and green curry paste. Stir well to combine and let the curry paste toast for about 2 minutes.
- Pour the coconut milk and fish sauce into the pan. Mix well and bring the mixture to a gentle boil. Reduce the heat, cover the pan and let it cook for about 10 minutes, until the squash is slightly tender.
- Add the sugar snap peas and stir to integrate them 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 done to your liking.
- Finish the dish: remove the pan from the heat and add the lime juice. Sprinkle with chopped fresh cilantro and sliced spring onions to garnish.
Notes
- The Le Creuset ceramic-coated pan is a high-end pan free of common non-stick coatings. Do not heat it on high heat or use metal utensils on 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 stock, or a little miso paste mixed with water.
- You can serve the salmon with steamed rice, and you have a complete and delicious meal.
