Thai-Inspired Coconut Green Curry Salmon

This Thai-Inspired Coconut Green Curry Salmon is packed with flavor and veggies and so simple to prepare! Making this a delicious recipe for any night of the week.

One of my favorite restaurants in Dallas is PakPao Thai in the Design District. Among a lot of their menu items, one of my go-to choices is their Green Curry Salmon dish, which became the inspiration for this recipe!

I am VERY pleased with the way my copy-cat dish came out. Not only is it packed with vibrant flavor, but also it only takes 30 minutes to whip this up. Plus, it is Whole30-approved, gluten-free, and paleo-friendly. Talk about a win, win, win, win!

Ingredients:

• Center-Cut Salmon Filets
• Salt and Pepper
• Avocado Oil
• Zucchini
• Red Bell Pepper
• Baby Bella Mushrooms
• Green Onions
• Garlic
• Ginger
• Green Curry Paste
• Unsweetened Coconut Milk
• Fish Sauce
• Lime Juice
• Baby Bok Choy
• Thai Basil: Sub Regular Basil
• Optional for Serving: Prepared Rice or Cauliflower Rice

Step-by-Step:

Step One: Preheat Oven and Season Salmon

Preheat the oven to 400℉ and season the salmon with salt and pepper on both sides. Set aside.

Step Two: Saute the Veggies

In a large, deep oven-safe skillet heat the oil over medium-high heat. When hot, add the zucchini, red bell pepper, mushrooms, and the white parts of the green onion. Saute for about 4 minutes, or until veggies just begin to get tender.

Step Three: Toast the Aromatics and Start the Sauce

Add the garlic, ginger, and green curry paste and cook, stirring, to toast the spices a bit, about 2 minutes. Pour in the coconut milk, fish sauce, and lime juice. Stir to combine and bring to a simmer.

Step Four: Add the Bok Choy and Salmon

Next, stir in the Bok Choy until it is slightly wilted and well incorporated into the sauce (it will wilt more as it bakes) then nestle the salmon filets on top. Transfer to the oven and bake until the salmon is cooked through and flakes easily with a fork, about 10 minutes.

Step Five: Finish and Serve!

Remove from the oven and finish with the basil and the green parts of the green onion. Serve as is or with prepared rice, if desired.

Recipe FAQs:

I hope y’all turn to this Thai-Inspired Coconut Green Curry Salmon each week when you need a flavorful, nourishing meal!

For More Salmon Recipes:

Creamy Spring Salmon

Baked Salmon Sushi Bowls

Sheet Pan Gochujang Glazed Salmon

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Thai-Inspired Coconut Green Curry Salmon

Total: 35 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ Four [6-ounce] center-cut salmon filets, skin and pin-bones removed
• ▢ 1 teaspoon Kosher salt
• ▢ ½ teaspoon pepper
• ▢ 2 tablespoons avocado oil
• ▢ 1 medium zucchini, cut in half lengthwise and sliced thin
• ▢ 1 small red bell pepper, core and seeds removed and cut into ½-inch cubes
• ▢ 6 baby bella mushrooms, stem removed and sliced thin
• ▢ 6 green onions, sliced thinly on the diagnal, white and green parts separated
• ▢ 2 garlic cloves, minced
• ▢ 1 teaspoon grated ginger
• ▢ 2 tablespoons green curry paste (I like Mae Ploy brand)
• ▢ 1 cup unsweetened coconut milk
• ▢ 1 tablespoon fish sauce
• ▢ 2 tablespoons fresh lime juice (about 1 lime)
• ▢ 2 heads of baby Bok Choy, ends trimmed and roughly chopped
• ▢ ¼ cup Thai basil, roughly torn (sub regular basil)
• ▢ Prepared rice or cauliflower rice (optional for serving)

Instructions 

• Preheat the oven to 400℉ and season the salmon with salt and pepper on both sides. Set aside.
• In a large, deep oven-safe skillet heat the oil over medium-high heat. When hot, add zucchini, red bell pepper, mushrooms, and the white parts of the green onion. Saute for about 4 minutes, or until veggies just begin to get tender.
• Add the garlic, ginger, and green curry paste and cook, stirring, to toast the spices a bit, about 2 minutes. Pour in the coconut milk, fish sauce, and lime juice. Stir to combine and bring to a simmer.
• Stir in the Bok Choy until it is slightly wilted and well incorporated into the sauce (it will wilt more as it bakes) then nestle the salmon filets on top. Transfer to the oven and bake until the salmon is cooked through and flakes easily with a fork, about 10 minutes.
• Remove from the oven and finish with the basil and the green parts of the green onion. Serve as is or with prepared rice, if desired.

Notes

Note: It’s important to make sure all of your ingredients are chopped and on hand ready to go before you start this recipe as it all comes together quickly!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4

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