This 15-Minute Thai Coconut Curry Salmon is an easy and delicious way to enjoy salmon, with a creamy, coconut broth, spinach and bell peppers that is ready in just 15 minutes.
If you are looking for a new and delicious way to enjoy salmon, you will love this one! If you are looking for quick and easy dinner recipes, you will also love this one :) Yes, this 15-Minute Thai Coconut Curry Salmon is a win all over the place.
This 15-Minute Thai Green Curry Salmon starts with frozen salmon fillets, which is always handy and features a bit of spice, from the Thai green curry, a creamy coconut broth and delicious wild salmon chunks. Throw in some baby spinach and bell pepper chunks and it’s a delicious meal that’s ready in just 15 minutes.
While you can certainly enjoy this dish “as is”, as it has lots of creamy, coconut broth, it is perfect spooned over rice or with some noodles.
Cook’s Notes for 15-Minute Thai Coconut Curry Salmon
I used baby spinach here, but any nice green would work. Kale or chard would be good substitutions. You could also use any Asian choy, like bok choy, though you would want to add it a little earlier in the cooking process, adding it with the bell peppers.
Using full-fat coconut ensures a lovely, creamy broth, but if you only have reduced fat coconut milk, go ahead and use it but mix a couple of teaspoons of cornstarch or arrowroot powder with it to thicken it a bit when it cooks.
I love the addition of lemongrass flavour to dishes like these, as it adds a lovely lemon taste and aroma. Here are some tips for cooking with and freezing lemongrass (so you always have some!):
What Part of the Lemongrass to Use: Whole lemongrass has a bulb end, a yellow part that extends 4 or 5 inches up from the bulb end and woody, thin top stalk. The part you want to use is the 4-6 inches of the yellow part. To prepare, simply cut off the top woody stalk area and discard. Cut off the bottom bulb end and discard. Depending on the length of the yellow part left and how much you need, you can cut it in half or leave as one length.
How to Use Lemongrass: To use lemongrass in your curries, simply take a 3-4 inch piece of the yellow stalk and smash it with the side of a knife, much like you would smash a clove of garlic), opening up and exposing the insides, but keeping it in one piece. Add it to your broth and allow it to simmer along with it to infuse some lemon flavour. Do be sure to remove it though before serving, as it is woody and not especially pleasant to eat in this form. Using one good sized piece in the broth makes it easy to find in the broth to remove.
How to Freeze Lemongrass: To freeze lemongrass, simply remove the top, thin, woody portion, leaving the bottom bulb and the 4 – 6 inches of yellow stalk area. Lay flat on a baking sheet and place in the freezer until frozen, then transfer to a freezer bag. This method allows you to cut to the size you need as you go. Alternately, you can prepare fully by cutting the yellow stalk area in to 3 or 4 inch pieces and storing completely ready to use.
If you can’t find whole, fresh lemongrass, you might be able to find lemongrass paste (in a tube), which is often found in the fresh produce section. Failing that, you can add a bit of lemon and/or lime zest (1/2 tsp or so), to your broth to liven the flavour.
15-Minute Thai Coconut Curry Salmon
Delicious salmon chunks, in a creamy coconut, curry broth, with baby spinach and bell pepper chunks. Ready in 15 minutes! Delicious as is or spoon over rice or cooked noodles.
- 1 Tbsp olive oil
- 1/2 small onion diced
- 2 cloves garlic minced
- 1/2 tsp minced fresh ginger
- 2 Tbsp Thai green curry paste
- 1 14-oz can full-fat coconut milk
- 3-inch length fresh lemongrass smashed
- 1 yellow bell pepper seeded and cut in to 1-inch pieces
- 2 frozen salmon fillets thawed and any skin removed
- 2-3 handfuls baby spinach
- Salt and pepper to taste
- Lime wedges for serving
Heat oil in a wok or deep skillet on the stovetop over medium heat. Add the onion, garlic and ginger and cook, stirring for 1 minute. Add the curry paste and cook, stirring for 1 minute. Add the coconut milk, lemongrass piece and bell pepper chunks. Bring to a simmer and allow to simmer for 3-4 minutes. REMOVE LEMONGRASS PIECE and discard.
Add salmon chunks to broth. Lower heat slightly and gently simmer for about 3 minutes, or until salmon is cooked. Scatter baby spinach over-top, then gently stir in to broth. Immediately remove from heat. Allow to stand 1 minute. Spinach will wilt with the residual heat in the broth. Taste broth and add salt and freshly ground pepper, to taste (I find it needs a bit of salt, for my taste).
Serve over rice or noodles, if you like and with lime wedges for drizzling.
To smash lemongrass, cut your length from the yellow part above the bulb end and smash with the side of a knife (much like smashing a garlic clove), opening it up and exposing the insides, but keeping it in one piece.