Thai Coconut Curry Green/Red Curry with Salmon

Thai Coconut Curry Green/Red Curry with Salmon

Thai Coconut Curry Green/Red Curry with Salmon

Looking to (mildly) spice up the dinner table? Try out this delicious Thai Coconut Curry Green. Delicious and nutritious salmon is loaded with a medley of flavors that will have you coming back for seconds!

Course - Main Dish
Cuisine - Thai

Prep Time: 20 minutes
Cook Time: 15 minutes

Servings: 4


  • 4 6-8 oz Portions of Salmon
  • 1 zucchini Cut in half lengthwise then sliced
  • 1-2 serrano peppers sliced thinly (depending on spice preference)
  • 2 cloves garlic thinly sliced
  • 8 Mushrooms stem removed and sliced
  • 1 red bell pepper cut into 1/2 inch cubes
  • 2 heads baby bok choy cut into fourths
  • 5 inch piece of ginger peeled and grated
  • 4 tbsp olive oil
  • 2 cans coconut milk
  • 4 tbsp green curry paste or you can use red curry paste
  • 2 tbsp fish sauce
  • 1 lime juiced
  • 1 cup freshly chopped basil
  • 2 whole green onions sliced
  • salt and pepper to taste


  1. Preheat oven to 450 degrees.

  2. Wrap a cooking sheet in foil. Place salmon, skin side down, on the foil wrapped baking sheet. Drizzle salmon with about 2 tbsp. of olive oil, rub across the top of the salmon so that it is coated evenly. Lightly season with salt and pepper.
    Place salmon in the oven, bake until salmon is cooked through, about 12 to 15 minutes.

  3. While the salmon is baking: in a large skillet heat 2 tbsp. of grapeseed oil over medium-high heat. When hot, add in the garlic, chiles, ginger, red pepper, zucchini, mushrooms, the bok choy, and the bulb (white part) of the green onion. Sauté for about 4 minutes or until veggies just begin to get tender.

  4. Stir in curry paste and sauté for 1-2 minutes more.

  5. Turn heat down to medium-low. Add in the coconut milk, the fish sauce, the lime juice, and the rest of the green onion (save a few for garnish if you would like). Simmer until the salmon is done cooking in the oven.

  6. Remove salmon from the oven, and using a sturdy spatula, gently remove the salmon from the skin. Serve over green curry vegetables and top with freshly chopped basil and green onions. Enjoy!

Chiropractor Annapolis MD Dr. Thomas A. Chaney

Recipe by Dr. Thomas A. Chaney