Green Thai Curry With Salmon Spicy and bursting with flavour this curry made with Green Thai curry paste is simply lip smacking and something you will want to eat again and again. This green paste can be cooked with various vegetables and meats to give excellent results. By Sanjeev Kapoor 12 Jul 2024 in Recipes Main Course Seafood New Update Green Thai Curry With Salmon t Main ingredients Green Thai curry paste, Salmon fillets, Yellow squash, Green zucchini, Bird's eye chillies, Green peas, Coconut milk, Palm jaggery powder, Kaffir lime leaves, Yellow cherry tomatoes, Red cherry tomatoes, Thai basil leaves Cuisine Thai Course Main course seafood Prep time 5-10 minutes Cook time 20-25 minutes Serve 4 Taste Spicy Level of cooking Easy Others Non vegetarian Ingredients 1/3 cup + 4-5 tablespoons green Thai curry paste 4 salmon fillets 1 medium yellow squash 1 medium green zucchini Salt to taste Crushed black peppercorns to taste 4-5 tablespoons oil 2-3 bird’s eye chillies, slit ½ cup shelled green peas 4 cups coconut milk 2 teaspoons powdered palm jaggery 3-4 fresh kaffir lime leaves ½ cup mixed cherry tomato halves (yellow and red) 6-8 Thai basil leaves Fresh coriander sprigs for garnish Thai basil sprigs for garnish Method Trim the tops of the yellow squash and green zucchini. Remove spirals of the yellow squash and green zucchini using a spiralizer. Place salmon fillets on a plate, sprinkle salt, crushed black peppercorns and apply 4-5 tablespoons green Thai curry paste evenly on both sides of all the fillets. Heat 2-3 tablespoons oil in a pan, add remaining green Thai curry paste and sauté for 1-2 minutes. Add bird’s eye chillies and mix well and saute for 1 minute. Add yellow squash spirals and green zucchini spirals, mix and toss well and saute for 1-2 minutes. Add green peas and mix. Add 1½ cups water, mix and cook on medium heat for 4-5 minutes. Add coconut milk, mix well and cook for 1-2 minutes. Add palm jaggery, salt and crushed black peppercorns and mix well. Tear the kaffir lime leaves and add to the curry. Add cherry tomatoes and Thai basil leaves and mix well. Take the pan off the heat. Heat remaining oil in a non-stick shallow pan. Place 2 salmon fillets on it at a time and cook on high heat for 2-3 minutes. Flip the fillets and cook the other side for 2-3 minutes as well. Drain and place them on a chopping board. Cook the remaining fillets similarly. Vertically slice all the salmon fillets. Transfer the green Thai curry into a serving shallow bowl. Place the fillets on top and garnish with coriander sprigs and basil sprigs. Serve hot with rice. #Yellow squash #Green zucchini #Thai basil leaves #Red cherry tomatoes #Yellow cherry tomatoes #Palm jaggery powder #Birds eye chillies #Kaffir lime leaves #Salmon fillets #Green Thai curry paste #Green peas #Coconut milk Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article