Green Curry Pantry Staples
I frequently get asked what my pantry staples are and which ingredients I always have in my fridge/freezer. This Green Curry Salmon & Vegetables is a perfect example of ingredients I almost always have on hand to throw together a delicious and easy dinner!
First, the curry pastes from Thai Kitchen (there’s other brands too, just haven’t tried them!) are one of my absolute favorite ingredients. The green and red curry pastes are such a great way to easily make delicious curry, and the ingredients in the pastes are super clean, which I love. If you’re not familiar with it, you can find it in the Asian section of almost every grocery store, and they have huge containers of it on Amazon, which is convenient because the store-bought size usually only lasts me two uses.
The other component of the sauce that I always have on hand is canned coconut milk. It’s so versatile and I use frequently use it in soups, sauces and marinades. My favorite one is the organic unsweetened coconut milk from Trader Joe’s (yellow can) because it doesn’t have any additives in it like most at other grocery stores do. One thing to look for is to make sure you’re getting the full-fat coconut milk. The light coconut milk will be too thin, and coconut cream is too thick! The full-fat is perfect for sauces and soups.
The other staple I use in this recipe is wild-caught salmon. Unless you live on the coast and there is super fresh fish, I always recommend buying frozen seafood. Anything that is thawed at the counter was previously frozen, so if you just buy it frozen you are avoiding a thaw/freeze cycle, which will give it a higher quality. I find the best salmon in the frozen section at my local Sprouts, but Trader Joe’s has some too! It’s a great staple to always have around, and because it’s frozen, it’s easy to stay stocked up on.
Not only do I think curry pastes and coconut milk should be in every pantry, but I think this 2-ingredient curry sauce should be a recipe in everyone’s arsenal. It’s so easy to make, it has great flavor (like Thai takeout!!), and it’s ridiculously easy to add vegetables and protein to make a complete meal out of it.
Some nights I do chicken and vegetables, or I keep it vegan with chickpeas and lentils. But with this recipe, we’re in for a real treat with a green curry and salmon with vegetables.
Easy, Healthy Green Curry Salmon & Vegetables
This green curry salmon recipe is so simple to make and comes together super quickly. I started by washing and slicing my vegetables. I chose to use bell peppers and broccolini, but you really could use so many different veggies here. Mushrooms, spinach or bok choy would all be awesome. So many possibilities!
After slicing the vegetables, I sautéd them in a large skillet over medium heat with avocado oil until cooked. I then removed the vegetables, set them aside, and seared the salmon fillets for about 2 minutes per side. They don’t need to be fully cooked, as they’ll poach in the delicious green curry sauce after.
Once the salmon has been removed, I simply added 1 tablespoon of fresh minced ginger to the skillet (this could be omitted if you don’t have it, I just wanted to enhance the flavor of the curry paste) and then added in the can of coconut milk. Breaking apart any chunks (simmering will also break these apart, not to worry), I added in 2 tablespoons of the green curry paste, mixing together. Once the sauce is simmering, I nestle the vegetables and salmon back into the sauce and continue to cook for about 5 minutes, until the salmon fillets are cooked through.
Green Curry Salmon & Vegetables
- 1 bundle broccolini
- 2 bell peppers
- 2 tbsp avocado oil
- 2 fillets salmon
- salt & pepper, to taste
- 1 tbsp minced fresh ginger
- 1 can unsweetened full-fat coconut milk
- 2 tbsp green curry paste
- limes & cilantro for garnish
- Wash and slice bell peppers into thin strips and mince 1 tablespoon of fresh ginger
- Heat a large skillet over medium heat with 1 tbsp avocado oil for a few minutes
- Add the vegetables and sauté until tender, about 5-8 minutes
- Remove vegetables and add remaining tablespoon of avocado oil, heat for 1 minute
- Pat salmon fillets dry with a paper towel and sprinkle with a small amount of salt and pepper
- Sear both salmon fillets on each side for about 2 minutes, set aside
- Add minced ginger and sauté for 1 minute, then add 1 can of coconut milk, stirring to break up the chunks
- Add 2 tablespoons green curry paste, stirring to combine
- While sauce is simmering, nestle the salmon and vegetables back in the sauce
- Continue to simmer for 5 minutes, until salmon is cooked through. Serve over rice or eat as is!