Pan-fried Salmon with Thai Green Curry Sauce


3 tablespoons vegetable oil, divided
1 onion, finely chopped
1 red pepper, seeded and sliced
6 tablespoons Thai green curry paste
2 (14 fl oz) cans coconut milk
1-2/3 cups vegetable stock or water
3 kaffir lime leaves
6 oz small broccoli florets
3 oz snow peas
2 zucchini, sliced
2 tablespoons chopped fresh basil, plus extra to garnish
2 tablespoons chopped fresh coriander
freshly ground sea salt and freshly ground black pepper
1 lb salmon fillet, cut into medallions
cooked rice for serving


  1. Heat 2 tablespoons of the oil in a large saute pan until smoking, then add the sliced onion and red pepper. Cook over a high heat until the onion is just beginning to catch and go brown around the edges.
  2. Stir in the curry paste, cook for 1 minute. Add the coconut milk, stock and lime leaves. Bring to a boil then turn down the heat and simmer gently for 10 minutes.
  3. Add the broccoli and simmer for 5 minutes.
  4. Add the snow peas and zucchini and simmer for a further 5 minutes or until the vegetables are tender and the sauce slightly thickened.
  5. Stir in the basil and coriander and season to taste.
  6. Heat 1 tbsp oil in a medium non-stick frying pan and add the salmon medallions. Cook for 1-2 minutes on one side. Once the raw side starts to change color, flip over the fish and cook for 30 to 40 seconds. Remove the pan from heat.
  7. Divide the curry among four warmed deep soup bowls, placing three or four medallions of salmon on top of each. Serve with cooked rice.

Makes 4 servings.

Source: Top 100 Salmon Recipes