Imagine this: You’ve had a long, hard week, and all you want to do is curl up with a large bowl of takeout. We want to eat now. But wait! You can make this Thai-inspired Salmon Green Curry yourself in just a few easy steps (fresh, sweet, spicy, and full of nutrients). There are plenty of leftovers to last you the weekend.
This one-pot recipe is incredibly flavorful and SO easy and quick. It’s a great way of using up any leftover vegetables. It’s gorgeous color, versatility, and the fact that it is easy to make for just one person but looks impressive for a group! We’ll show you exactly how to do it!
Origin of Green Curry
Green curry is thought to have originated in Thailand during the early 1900s. The curry is named after its green color, which comes from the chilies used in the curry paste. Curry paste is not the only ingredient. Coconut milk, palm sugar, and fish sauce are also common.
This recipe is a little different from the traditional one, as it includes salmon, omits fish sauce, and uses other vegetables. This recipe uses our DIY Green Curry Paste, which is not customary either, as it contains green bell peppers and coconut aminos but leaves out shrimp paste.
The lovely hot Thai Kitchen has a traditional recipe for Thai Green Curry (with Chicken).
Salmon Green Curry
This 1-pot Salmon Green Curry starts with a base of shallots sauteed in avocado or coconut oil. Although coconut oil is the traditional choice and adds richness to this curry, avocado oil also works.
We include sweet potatoes, bell peppers, red bells, and optionally, your choice of greens such as kale, spinach, collards, or chard. Sweet potatoes are great for their heartiness. Bell peppers add sweetness. And cauliflower is mild and has cruciferous powers (hello detoxification!) This recipe is extremely versatile. Feel free to substitute the vegetables you have on hand.
This recipe is tested with curry paste from the store. However, if you’d like to go to the next step, then use our homemade green curry paste. This curry paste is incredibly bright, citrusy, savory, and slightly sweet. It’s always in our freezer to add to all sorts of dishes, including dips and Ramen.
We used equal amounts of water and full-fat coconut cream to keep the curry light. If you want a richer curry, you can substitute some or all the water for more coconut milk. If you prefer it lighter (more broth-like), use creamy coconut instead of full fat.
This curry has additional flavors from the coconut aminos, which adds a sweet-salty element. Maple syrup, honey, or palm sugar are used for sweetness. Lemon or lime juice is added for brightness.
Store-bought curry pastes are saltier and have less vibrancy than homemade. If you use store-bought, you should focus on ingredients that bring out the color and add more coconut aminos.
It wouldn’t be salmon curry without the salmon ( rich with Omega 3s, selenium, Vitamin B12, and more!)! Use skinless filets of salmon cut into small cubes. Once the vegetables are mostly softened, add the salmon. This will ensure that it is perfectly cooked and stays tender.
1 Tbsp coconut or avocado oil
- Two small shallots thinly sliced (two shallots will yield about 3/4 cup or 85g // or use diced onions in place of the shallots)
- Three cloves of garlic, minced (each clove delivers 1 1/2 Tbsp).
- Fresh ginger minced to a Tbsp.
- The heat level of the curry paste will determine how much serrano pepper you need to chop finely.
- Sweet potato cubes, 2 1/2 cups (230 g or one medium sweet potatoes yields about 2 1/2 cups)
- 2 1/2 cups of bite-sized cauliflower (or substitute broccoli florets or green beans, cut into 1-inch pieces).
- Cut the red bell pepper into slices of 1/2 inch (1 small pepper yields about 1 cup or 125g)
- Use 1/2 to 3/4 cup DIY Green Curry Paste. (Omit the turmeric for a more vibrant green color // If using a store-bought paste, use 2-3 Tbsp. See notes*).
- Half a cup of water
- 1 (14-oz.) Can full-fat coconut cream
- Use 1-2 Tbsp Coconut aminos instead of tamari (or use half the amount).
- 2 tbsp of maple syrup, honey, or palm sugar ( optional).
- Use store-bought curry powder if you don’t have any sea salt.
- Use 1-2 tablespoons of lemon or lime ( optional ).
- Salmon filets 1 pound, with skin and bones removed. Cut into 1-inch cubes
- You can use kale or spinach, but you may also use collard greens ( optional).
FOR SERVING optional
- Freshly chopped cilantro (or Thai basil, if available).
- Cashews roasted in chopped form
- Rice (brown, white, coconut, cauliflower, or quinoa)
- Heat oil in a large pan over medium heat. Once the oil is hot, add shallots (optional), garlic, ginger, and serrano and saute until softened.
- Add the red bell pepper, sweet potato (or any other vegetable of your choice), and cauliflower, and cook for 3-4 minutes. Stir frequently to allow them to soften.
- Stir in the coconut milk, green curry paste, maple syrup, honey, or coconut aminos (if you are substituting store-bought paste). The broth should be slightly spicy, a bit rich, sweet, salted, and bright. If necessary, adjust by adding more curry paste to enhance the curry flavor. Add ginger for freshness, coconut aminos to add saltiness, serrano peppers for heat, and maple syrup for sweetness.
- Cover and simmer for 5-10 minutes until the vegetables can be easily pierced with a knife. Stir in the chopped kale and cubed salmon (or collard greens or spinach, if you prefer), then reduce heat to medium-low and simmer until the salmon is just cooked — about 5 minutes. Add more salt or coconut aminos to taste, and add lemon or lime juice if you want it brighter. You can also use maple syrup if you like sweetness.
- Serve hot, garnished either with fresh chopped cilantro or basil and chopped cashews. This dish pairs well with brown or white rice, coconut rice, cauliflower, or quinoa.
- Leftovers can be stored in the fridge for 1-2 days or in the refrigerator for up to a month. Reheat on the stovetop gently until heated through.