Easy Salmon Green Curry 1 Pot

This 1-pot curry is super flavorful, SO quick and easy, and a great way to use up whatever veggies you have around. We’re obsessed with its gorgeous color and versatility — and that it’s easy enough for one but impressive enough for a crowd! Let us show you how it’s done!

Origin of Green Curry

Green curry is believed to have originated in Thailand in the early 1900s. It’s named for its green color, which comes from the chilies used to make the curry paste. Other common ingredients besides curry paste include coconut milk, palm sugar, fish sauce, a protein, and often eggplant. The following recipe strays a bit from traditional with the inclusion of salmon, the omission of fish sauce, and using different vegetables. It features our DIY green curry paste, which is also not traditional as it includes green bell pepper and coconut aminos and leaves out the shrimp paste. You can find a more traditional recipe for Thai green curry (with chicken) from the lovely Hot Thai Kitchen.

How to Make Salmon Green Curry

This 1-pot salmon green curry starts with a savory base of shallots, garlic, and ginger sautéed in coconut or avocado oil. While coconut oil is more traditional and adds richness, there’s so much flavor in this curry that even avocado oil works! For the veggies, we include a combination of sweet potatoes, cauliflower, red bell pepper, and, optionally, your choice of leafy greens (kale, collards, or spinach). We love the sweet potatoes for heartiness, bell pepper for sweetness, and cauliflower for its mild flavor and cruciferous superpowers (hello, detoxification!). But this recipe is incredibly versatile, so feel free to swap in the veggies you have around! Now, let’s get to the serious source of flavor here: the curry paste! We’ve tested to make sure this recipe works well with store-bought curry paste for ease, but if you want to take things to the next level, use our DIY green curry paste. It’s incredibly vibrant, citrusy, savory, and slightly sweet! We always have it stocked in the freezer for infusing into all kinds of dishes, from stews to dips, ramen, salad dressings, and beyond! To keep this curry on the lighter side, we included full-fat coconut milk and water in equal proportions. But if you’re looking for a richer curry, you can replace some or all of the water with more coconut milk. Or if you want it even lighter (more like a broth), feel free to use light coconut milk instead of full-fat. The additional flavors in this curry come from coconut aminos for a salty-sweet element, maple syrup, honey, or palm sugar for sweetness, lemon or lime juice for brightness, and salt to enhance all the flavors. Since store-bought green curry paste is saltier and less vibrant than homemade, if you’re using store-bought you’ll want to lean in on the ingredients that add brightness and use less of the coconut aminos and salt. Lastly, it wouldn’t be a salmon curry without salmon (rich in omega 3s, selenium, vitamin B12, and more)! We recommend using skinless salmon filets cut into bite-sized cubes. The salmon goes in once the vegetables have mostly softened so it stays tender and perfectly cooked! We hope you LOVE this salmon green curry! It’s:FreshBalancedVersatileNutrient-packedQuick & easy& SO Delicious! We love serving this curry over rice (brown rice, white rice, coconut rice, or cauliflower rice) or quinoa and garnished with roasted cashews and cilantro or Thai basil.