Green Curry Salmon with Green Beans

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

4 salmon fillets (about 6 oz each), skin-on or skinless
½ tsp kosher salt
¼ tsp black pepper
1 tbsp neutral oil (such as avocado oil or canola oil)
3 tbsp thai green curry paste
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 can (13.5 oz) full-fat coconut milk
½ cup chicken broth or vegetable broth
1 tbsp fish sauce
1 tsp brown sugar
8 oz green beans, trimmed and cut into 2-inch pieces
1 tbsp fresh lime juice
¼ cup fresh thai basil or regular basil leaves

For serving

steamed jasmine rice, for serving
lime wedges, for serving (optional)
thinly sliced red chili, for serving (optional)

Instructions

1
Pat the salmon fillets dry with paper towels and season all over with the salt and black pepper.
2
Heat the oil in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering. Add the salmon fillets and sear for 2 minutes per side, until lightly golden on the outside but not yet cooked through. Transfer to a plate and set aside — the salmon will finish cooking in the sauce.

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