Thai Coconut Green Curry Salmon Recipe

This Thai-inspired Coconut Green Curry Salmon is vibrant, full of fresh vegetables, and surprisingly easy to make—perfect for a flavorful weeknight dinner. It draws inspiration from a favorite restaurant dish and comes together in about 30 minutes. The recipe is naturally gluten-free, paleo-friendly, and can be adapted to be Whole30-compliant. Serve it over rice or cauliflower rice for a complete meal.

One of my favorite local inspirations for this dish comes from PakPao Thai in the Design District. Their green curry salmon was my starting point for a simple, home-cook version that keeps the bright, aromatic flavors of Thai green curry without requiring complicated techniques or hours in the kitchen.

I was very pleased with how my copycat version turned out: bright, balanced, and ready in under 30 minutes. This recipe is packed with veggies—zucchini, red bell pepper, mushrooms, and baby bok choy—combined with a creamy coconut green curry sauce and tender salmon filets. It’s a reliable weeknight winner that also works well for meal prep or a casual dinner with friends.

Ingredients

• 4 center-cut salmon filets (about 6 ounces each), skin and pin bones removed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons avocado oil (or neutral oil)
• 1 medium zucchini, halved lengthwise and thinly sliced
• 1 small red bell pepper, cored and cut into 1/2-inch pieces
• 6 baby bella mushrooms, stems removed and thinly sliced
• 6 green onions, thinly sliced on the diagonal (separate white and green parts)
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons green curry paste (Mae Ploy recommended)
• 1 cup unsweetened coconut milk
• 1 tablespoon fish sauce
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 heads baby bok choy, ends trimmed and roughly chopped
• 1/4 cup Thai basil, roughly torn (regular basil works as a substitute)
• Prepared rice or cauliflower rice, for serving (optional)

Step-by-Step Instructions

Step One: Preheat and Season

Preheat the oven to 400°F (200°C). Pat the salmon filets dry and season both sides with kosher salt and black pepper. Set the filets aside while you prepare the vegetables and sauce.

Step Two: Sauté the Vegetables

Heat 2 tablespoons of avocado oil in a large, deep oven-safe skillet over medium-high heat. When the oil is hot, add the zucchini, red bell pepper, mushrooms, and the white parts of the green onions. Sauté for about 3–4 minutes, until the vegetables begin to soften but still hold some texture.

Step Three: Build the Sauce

Add the minced garlic, grated ginger, and green curry paste to the skillet. Stir constantly for about 1–2 minutes to toast the spices lightly and release their fragrance. Pour in the coconut milk, then stir in the fish sauce and fresh lime juice. Bring the mixture to a gentle simmer, scraping the pan to combine the curry paste into the coconut milk for a smooth sauce.

Step Four: Add Greens and Salmon

Stir the chopped baby bok choy into the simmering sauce until slightly wilted and well incorporated—the bok choy will continue to soften while baking. Nestle the seasoned salmon filets into the sauce, spooning a bit of liquid over each piece to coat the surface.

Transfer the skillet to the preheated oven and bake until the salmon is cooked through and flakes easily with a fork, about 10 minutes depending on thickness. Check the internal texture to avoid overcooking.

Step Five: Finish and Serve

Remove the skillet from the oven. Scatter the torn Thai basil and the green parts of the sliced green onions over the salmon and sauce. Serve the curry salmon directly from the skillet or spooned onto bowls of steamed rice or cauliflower rice.

Tips, Variations, and FAQs

Tip: Prep and chop all ingredients before you start. The cooking process moves quickly once the pan is hot and the curry paste is added.

Variation: Swap salmon for other firm fish like cod or halibut, though cooking times will vary. For a vegetarian version, replace the fish with firm tofu or extra vegetables, and use a vegetarian fish sauce substitute or extra salt.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the oven to avoid breaking up the salmon too much.

Notes

Make the recipe Whole30/paleo by checking your green curry paste and fish sauce for compliant ingredients. If the curry paste contains sugar or non-compliant additives, choose a cleaner brand or make a quick homemade paste.

I hope this Thai-inspired Coconut Green Curry Salmon becomes a go-to in your dinner rotation—it’s fast, nourishing, and full of bright, comforting flavors.

For More Salmon Recipes

Creamy Spring Salmon • Baked Salmon Sushi Bowls • Sheet Pan Gochujang-Glazed Salmon