One Pan Salmon Thai Green Curry

Salmon Thai Green Curry | The Mother Cooker

Salmon is the most eaten thing in our house, apart from vegetables. We love it and I have adapted many recipes to include it, so I am happy it is in season. I’m starting off the recipes with a one pan meal that is ready in under 30 minutes. Something that I know you lot love. Thai curry paste is super simple to recreate at home and only takes a few minutes to whizz up in a food processor. This is a great meal to adapt, I swap greens seasonally and love to include squash and pumpkin in the autumn. Purple sprouting broccoli, pak choi and kale are all great at the moment. I also love to include crunchy pea pods from the garden when I can.

If you dislike coriander, this one isn’t for you. I know a lot of you absolutely despise coriander. It makes me laugh so much when I get messages saying it’s the Devil herb haha. The good thing about salmon is that it cooks quickly. A pan with a lid is ideal for this recipe, as it will steam cook in ten minutes. I have a chicken version here if you’d like that recipe too.

One Pan Salmon Thai Green Curry

Serves: 2
Prep time: 10-12 mins
Cook time: 20 mins
Total time: 30-32 mins

  • 4 garlic cloves
  • 3 shallots
  • 1 stick of lemongrass, woody part removed
  • Large bunch of fresh coriander, plus extra for topping
  • Thumb sized piece of fresh ginger
  • 2 green chillies
  • 1 red chilli, for garnish
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • Juice of 1 lime
  • 1 tsp cumin seeds
  • 400g tin coconut milk
  • Quarter litre fish stock
  • Mix of green veg, like tenderstem broccoli and kale
  1. Add shallots, garlic, coriander, lime juice, sugar, fish sauce, ginger, cumin, lemongrass and chillies to a food processor and blend to a paste.
  2. Then add paste to a large pan (preferably one with a lid) with 1 tbsp oil and cook for five minutes on a high heat to release flavours.
  3. Add coconut milk and fish stock, stir to combine. Reduce heat to medium.
  4. Add salmon, then pop on the lid and steam for ten minutes. With five minutes to go, add broccoli and return the lid.
  5. Stir kale in at the last minute, garnish and serve with rice.