One-Pan Green Curry Salmon
Stop overthinking dinner. This one-pan curry is your shortcut to a vibrant, exotic flavor profile tonight.
When you're exhausted and the thought of scrubbing multiple pots feels like a marathon, this one-pan green curry salmon is your best friend. It leans into those deep, herbaceous notes of lemongrass and ginger that define a classic Thai green curry but streamlines the process by doing everything in a single skillet. The salmon stays incredibly tender as it poaches slightly in the silky coconut milk broth, while the aromatics infuse the entire dish with warmth. You'll love how the creamy texture hits just right against the spice of the green curry paste. It’s essentially a hug in a bowl for those nights when you want something special but only have enough energy to stand at the stove for twenty minutes.
Ingredients
- 1.5 lb salmon fillets
- 3 tbsp green curry paste
- 14 floz coconut milk
- 2 tbsp fish sauce
- 1 tsp brown sugar
- 1 cup baby spinach
- 1 tsp grated ginger
- 2 unit garlic — minced
Method
- 1 Heat a large skillet or deep pan over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
- 2 Stir in the green curry paste and cook for another 2 minutes to 'wake up' the aromatics.
- 3 Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine everything into a smooth base.
- 4 Bring the liquid to a gentle simmer. Let it bubble softly for 3-5 minutes to thicken slightly.
- 5 Nestle the salmon fillets into the sauce. Simmer for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
- 6 Fold in the baby spinach during the last minute of cooking until just wilted.
- 7 Remove from heat and serve immediately over rice or quinoa.
Variations
- Vegetarian Swap — Replace salmon with extra-firm tofu cubes and swap fish sauce for soy sauce or tamari.
- Extra Veggie Boost — Add a handful of sliced bamboo shoots or a diced red bell pepper during the simmering step.
Notes
If you want extra kick, add a pinch of red chili flakes. For more texture, toss in some sliced snap peas at the same time as the spinach.
Equipment that helps
- Large Skillet — Allows you to sear the aromatics and poach the fish in one vessel for easy cleanup.
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