Description
Tender salmon fillets simmered in a creamy green coconut curry sauce with snap peas, spinach, fresh herbs, lime, and chili for a bright, cozy dinner.
Ingredients
Scale
- 4 skinless salmon fillets, about 6 ounces each
- 3 tablespoons green curry paste
- 1 can full-fat coconut milk, 13.5 ounces
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 1 cup snap peas, trimmed
- 2 cups baby spinach
- 1 small red chili pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 3 cups cooked jasmine rice, for serving
Instructions
- Warm a large skillet or wide saucepan over medium heat.
- Add vegetable oil, garlic, ginger, and green curry paste. Stir for 1 to 2 minutes until fragrant.
- Pour in the coconut milk slowly and stir until smooth.
- Add fish sauce and brown sugar, then stir to combine.
- Place salmon fillets into the sauce in a single layer and scatter snap peas around them.
- Cover and simmer gently for 8 to 10 minutes, until the salmon flakes easily and the snap peas are tender-crisp.
- Stir in baby spinach until wilted.
- Add lime juice, sliced red chili, and chopped cilantro.
- Serve hot over cooked jasmine rice.
Notes
- Use full-fat coconut milk for the creamiest sauce.
- Keep the curry at a gentle simmer so the salmon stays tender.
- Add lime juice at the end for the freshest flavor.
- Taste before serving and adjust with a little more fish sauce, lime, or sugar if needed.
Nutrition
- Serving Size: 1 salmon fillet with curry sauce and rice
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
Keywords: green curry salmon, coconut curry salmon, salmon curry, Thai-inspired dinner, easy salmon recipe