Seed Oil Free Green Curry Salmon with Green Beans
Total time40 min
Prep time15 min
Cook time25 min
4.9(5)
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Learn more →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)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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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