This Thai Salmon Curry is so aromatic that you should make it if only to drink in its perfume – a whiff of the broth will be enough to whet your appetite. It smells soooo good. I don’t make this often enough. It’s incredibly easy and quick – on the table in less than an hour. Of course I use our frozen yellow squash this time of the year, but in the summertime fresh is even better.

If you use skin-on salmon as I do – be sure to clean your cutting board promptly after cutting the salmon, or your cutting board will be crusted with fish scales, impossible to get off for days. Ask me how I know.

Print Recipe

Thai Salmon Curry

Servings: 4

Author: melinmac

Ingredients

• 1/2 large red onion
• 2 large garlic cloves
• 1 knob fresh ginger
• 2 tablespoons olive oil
• Kosher salt and black pepper
• 3 cups water
• 1 pound yellow squash
• 2 T Green Thai Curry Paste
• 1 cup unsweetened coconut milk
• 1 1/2 pounds salmon fillet (skin on)
• 1 tablespoon fresh lime juice
• 1/4 cup fish sauce
• lime wedges
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh cilantro

Instructions

• Prepare the aromatics and sauté – Slice the onion into 1-inch pieces. Grate the garlic and ginger using a microplane. Add the onions to a large pot, sprinkle with salt and pepper, and sauté in the oil until softened. Then add the garlic and ginger and sauté for minute or so.
• Add the water and the squash – Add the water and squash to the pan and cook on medium-high heat until the squash is softened (if fresh) or thawed (if frozen).
• Make the broth – Add the coconut milk and the green curry paste to the pan. Bring to a boil, then reduce and simmer until just beginning to thicken.
• Poach the salmon – Cut the salmon into 2-inch pieces. Add the salmon pieces to the pot and simmer until cooked through, about 5 minutes or so.
• Garnish and serve – Off the heat, add the lime juice and fish sauce. Ladle the curry into bowls and top with the chopped basil and cilantro. Serve with lime wedges.

Notes

NOTE:  The fish sauce is not optional.

I admire and appreciate aspects of Ina Garten’s and Sandra Lee’s cooking, but I don’t care for their shared penchant for using pre-packaged ingredients. I know it’s a time-saver, but I’m retired, and I don’t mind putting a little extra time into a dish to make it tastier or more satisfying in some way. However, there are a few things that are just so perfect that I couldn’t hope to recreate them, no matter how much time I have. Heinz 57 Ketchup and Sriracha Sauce come to mind. And Thai Kitchen green curry sauce is the not-so-secret sauce in this Thai Salmon Curry.