Thai Green Curry Salmon Recipe

Thai Green Curry Salmon

Serves 4
Simmer salmon in a fragrant Thai sauce made quick and easy with a jar of curry paste, coconut milk, and oyster sauce.


  • 1 Tbsp canola oil
  • 2 tsp green curry paste
  • 1 can (13.5 oz) light coconut milk
  • 2 Tbsp oyster sauce
  • 1 Tbsp light brown sugar
  • 4 (6 to 8 oz each) salmon fillets


  1. In large saute pan over medium heat, cook curry paste in oil for a few seconds, until fragrant. Stir in coconut milk, oyster sauce and sugar; bring to a boil.
  2. Turn off heat and gently add salmon fillets to sauce, skin side down, spooning sauce over fillets. Return heat to a simmer.
  3. Once simmering, cover pan and cook 2 minutes. Turn off heat and let salmon rest 5 minutes or until fish is opaque throughout. Serve over cooked rice, if desired.
  4. Suggested accompaniment: Stir-fried tri-colored bell peppers

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