If you're looking to elevate your next fish dinner with bold flavors and vibrant colors, this Thai Green Curry Salmon with Snow Peas and Bell Pepper might just be your new favorite. This dish blends the creamy heat of traditional Thai green curry with the richness of salmon and the crunch of fresh vegetables. Whether you're into classic thai salmon recipes or exploring new salmon asian recipes, this curry strikes the perfect balance between comforting and exotic. It's a weeknight dinner winner that tastes like it came from your favorite Thai restaurant.

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Thai Green Curry Salmon with Snow Peas and Bell Pepper

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Thai

Servings 4

Equipment

Large skillet or sauté pan Essential for simmering the curry and gently cooking the salmon. A wok could also work, especially if you're doubling the recipe.
Cutting board and sharp knife For prepping vegetables and filleting fish if you're not using pre-cut portions.
Rubber spatula or wooden spoon To stir without damaging the salmon fillets.
Measuring spoons and cups Precision helps, especially when balancing flavors in curry.

Ingredients

For the Curry

4 salmon fillets about 6 oz each, skin on or off
2 tablespoons green curry paste preferably Thai brand like Mae Ploy or Aroy-D
1 tablespoon vegetable oil
1 can 13.5 oz full-fat coconut milk
1/2 cup chicken broth or water
2 tablespoons fish sauce
1 tablespoon palm sugar or light brown sugar
1 red bell pepper thinly sliced
1 cup snow peas trimmed
Juice of 1/2 lime
Handful of Thai basil or sweet basil leaves
Optional garnish: sliced red chilies fresh cilantro, lime wedges

For Serving

Steamed jasmine rice or rice noodles

Instructions

Prepare the Salmon

Lightly season the salmon fillets with salt. If you prefer a crisp exterior, sear them skin-side down in a hot skillet with a bit of oil for 2–3 minutes, then remove and set aside. This step is optional, but it adds a layer of texture that complements the creamy curry.

Build the Curry Base

In the same skillet, add a tablespoon of oil and sauté the green curry paste over medium heat for about 1–2 minutes. You’ll know it’s ready when the oil separates and it smells intensely fragrant. This step brings out the paste’s full flavor and is a must in thai recipes authentic to their roots.

Add the Liquids

Pour in the coconut milk and chicken broth, stirring well to combine. Let it simmer gently for 5 minutes. Stir in the fish sauce and palm sugar, adjusting the taste as needed. The balance should be spicy, slightly sweet, and deeply savory.

Add Veggies

Toss in the bell pepper slices and snow peas. Simmer for another 3–4 minutes until they’re just tender but still vibrant. If you like your veggies with more crunch, you can reduce the cooking time by a minute.

Gently Simmer the Salmon

Return the salmon fillets to the pan, nestling them into the curry. Spoon some sauce over the top and cover with a lid. Let them gently poach for 6–8 minutes until just cooked through and flaky.

Finish with Lime and Herbs

Squeeze fresh lime juice into the curry and toss in Thai basil leaves. Turn off the heat and let everything sit for a couple of minutes to meld the flavors. If you want a bit of a kick, top with sliced red chilies or a pinch of chili flakes.

Serve

Spoon the curry over steamed jasmine rice or rice noodles. Garnish with cilantro and lime wedges if desired.

Pairings

This dish already packs a ton of flavor, but pairing it thoughtfully takes the experience to another level:

Starch: Steamed jasmine rice is classic, but if you’re a noodle lover, this curry is amazing over thin rice noodles or glass noodles. It’s even great over soba if you’re leaning toward a japanese salmon recipes vibe.
Salad: A light asian salmon salad with sesame dressing makes a fresh and crunchy side. Add shaved carrots, cucumbers, and maybe even some mango for sweetness.
Beverage: Thai iced tea or a crisp white wine like Sauvignon Blanc balances the heat of the curry beautifully.
Appetizer: Start with spring rolls or a simple green papaya salad for an authentically Thai meal.

FAQs

1. What kind of salmon works best for Thai green curry?

Use fresh, boneless salmon fillets, either skin-on or skinless. Wild-caught sockeye or coho are flavorful options, but farmed Atlantic salmon works well too due to its rich, fatty texture that pairs beautifully with creamy curries.

2. Can I substitute the salmon with another type of fish?

Absolutely. This curry base works well with other seafood. For a true thai fish recipes experience, try using snapper, cod, or tilapia. Just adjust cooking time based on thickness. Shrimp is also a great substitute for a quicker cook.

3. Is it possible to make this a baked salmon dish?

Yes! You can make a butter salmon version by baking the salmon separately with a bit of lime and garlic, then pouring the curry sauce over before serving. It’s a great twist for fans of baked salmon recipes who want to avoid stovetop cooking.

4. What are some good ways to repurpose leftovers?

Leftover curry is fantastic for next-day lunches. Try mixing it into a salmon noodle bowl with udon or vermicelli noodles, or use it as the base for a salmon stir fry recipe with added veggies and rice. It also makes a delicious filling for lettuce wraps.

5. How spicy is this curry?

Green curry is typically the spiciest of the Thai curries. If you're heat-sensitive, start with 1 tablespoon of curry paste and add more to taste. Balancing with more coconut milk or a touch of sugar also helps mellow the spice. You can even turn this into a 2 ingredient thai sweet chili salmon style dish by blending sweet chili sauce with coconut milk for a milder, sweeter version.