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–+ servings
Pan-Seared Salmon Curry

Pan-Seared Salmon Curry

Discover the rich and vibrant flavors of Pan-Seared Salmon Curry. Perfect for weeknight dinners or special occasions, this creamy Thai-inspired dish is easy to make and utterly delicious.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups fresh cilantro leaves about 50 g
  • 1 cup fresh basil leaves (preferably Thai) about 25 g
  • 3 garlic cloves
  • 2.5 cm fresh ginger (grated) about 10 g
  • 1 whole jalapeño pepper (seeded and sliced)
  • 2 green onions (chopped)
  • 2 tablespoons melted coconut oil or vegetable oil
  • 2 tablespoons cooking oil (preferably coconut oil)
  • to taste Salt and pepper
  • 225 g shiitake mushrooms (sliced)
  • ½ whole onion (thinly sliced)
  • 1 whole bell pepper (any color, thinly sliced)
  • 1 large carrot (thinly sliced) ideally with a mandoline
  • 400 ml full-fat coconut milk
  • 240 ml water adjust for desired consistency
  • 1 teaspoon fish sauce essential for flavor
  • 2 teaspoons sugar
  • 1 tablespoon soy sauce or tamari for gluten-free option
  • 4 fillets salmon (skinless) about 150 g each

Equipment

  • Food processor or blender
  • Oven-safe skillet or frying pan
  • Mandoline slicer (optional) for thin carrot slices
  • Measuring spoons and cups

Method
 

  1. Start by blending the cilantro, basil, garlic, ginger, jalapeño, green onions, and coconut oil in a food processor until smooth.
  2. Heat cooking oil in a large oven-safe skillet over medium heat. Add the mushrooms, onion, bell pepper, and carrot; sauté for 6–8 minutes until softened.
  3. Stir the green curry paste into the cooked veggies, then pour in the coconut milk, water, fish sauce, sugar, and soy sauce. Let it simmer gently.
  4. Season the salmon fillets with salt and pepper and nestle them into the skillet, partially submerged in the sauce among the veggies.
  5. Preheat oven to 220°C (425°F) and bake the skillet uncovered for 10–12 minutes until the salmon flakes easily with a fork.

Nutrition

Calories: 380kcalCarbohydrates: 17gProtein: 31gFat: 21gSaturated Fat: 17gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 30IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

This curry is easily customizable; feel free to adjust the heat by controlling the jalapeño or add in different vegetables based on what you have at home.
Leftover curry tastes even better the next day; store it in an airtight container in the fridge.
If you don't have all the ingredients, substitutions like chicken or tofu for salmon, or using Worcestershire sauce instead of fish sauce can still provide great flavors.
Serve with jasmine rice or cauliflower rice for a delightful meal.
Tried this recipe?Let us know how it was!