The most amazing, melt in your mouth delicious, Coconut Green Curry Salmon recipe ever! Seriously, your taste buds are in for a treat with this one! This dish is packed with healthy, colorful, and nutrient dense ingredients like wild salmon, green curry, coconut milk, red cabbage, carrots, bok choy, peppers, broccoli, and green onions. This dish has so much flavor and it come together in no time at all! Make it with me!
The inspiration behind Coconut Green Curry Salmon
Right now at The Cheesecake Factory, they have a special item that is not on their menu that is the Thai Crunch Salmon. We ordered it the other day and were SO IMPRESSED with the dish! It was a beautifully cooked piece of salmon, served in a delicious sauce with lots of veggies, served over brown rice.
The dish was creamy, light, flavorful, and healthy! I knew I wanted to recreate this recipe at home!! I played around with flavor elements and nailed down the flavor! This is a great copy cat recipe for this Cheesecake Factory special! I hope you enjoy this Coconut Green Curry Salmon.
Where to buy the ingredients?
For this recipe, I did all of my shopping at Trader Joes on 4th South in Salt Lake City. I was able to find everything that I needed to make this recipe at home. I love Trader Joes!
3 things you may want to grab from Trader Joes for this recipe..
- Thai Green Curry Simmer Sauce: this is what I used to create the curry flavor in the dish. I used 1/2 of the jar which was 6 ounces. You can substitute other green curries but the ratio may be different.
- Healthy 8 Chopped Veggie Mix: this is over near the salads and it’s great because it has a blend of 8 different chopped up veggies. Carrots, peppers, celery, green cabbage, red cabbage, jicama, and radish’s are in this 16 ounce package. You can certainly substitute any chopped veggies but I found this packaging so convenient.
- Dorot Gardens Crushed Ginger & Garlic: definitely not essential for this specific recipe but these are handy! You’ll find them in the freezer section and they are so easy to simply pop and add to whatever dish you’re cooking.
All the other ingredients are pretty typical ingredients that you can shop anywhere! Of course, you can substitute any of the above for what you can find locally too! This is just exactly what I used for reference in the Coconut Green Curry Salmon recipe below.
Is this Green Curry dish Spicy?
I am not a fan of spice, so I wanted to keep this dish on the mild side. The way they serve it at The Cheesecake Factory, it is so sweet! Absolutely no heat at all. I loved it!
The coconut milk in this recipe helps to keep the curry to a mild flavor! This dish is not a spicy curry dish! We have been loving this Coconut Green Curry Salmon.
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Coconut Green Curry Salmon
The most amazing, melt in your mouth delicious, Coconut Green Curry Salmon recipe ever! This dish is packed with healthy and nutrient dense ingredients.
Ingredients
- 24 ounces of salmon, either portioned or a fillet
- 2 tablespoons avocado oil
- Salt & Pepper
- 2 tablespoons avocado oil
- 1 medium sized zucchini, diced
- 1 pound Healthy 8 Veggie Mix (TJ)
- 1 head of baby bok choy, cut into fourths
- 3 green onions, diced
- 2 teaspoons ginger, peeled and grated
- 2 cloves of garlic
- 6 ounces Thai Green Curry Simmer Sauce (TJ)
- 13.5 oz. can of Coconut Milk
- 2 Tbsp. Fresh Squeezed Lime Juice
- 1 tablespoon honey
- 1/4 cup freshly chopped basil
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Place salmon, skin side down, on the prepared baking sheet. Drizzle salmon with avocado oil, rub across the top of the salmon and season generously with kosher salt and pepper.
- Place salmon in the oven, bake until salmon is cooked through, about 10 to 15 minutes depending on size.
- Meanwhile, while the salmon is baking: in a large skillet heat 2 tbsp. of oil over medium-high heat. When hot, add zucchini, healthy 8 veggie mix, bok choy, and green onion. Sauté for about 4 minutes, or until veggies just begin to get tender.
- Now add in the green curry simmer sauce, garlic, and ginger, stir in, and sauté for 1-2 minutes more.
- Turn heat down to medium-low. Add in the coconut milk, the lime juice, honey and the basil. Cook with at a light simmer until the salmon is done cooking in the oven.
- Remove Salmon from the oven, and using a sturdy spatula, gently remove the salmon from the skin (optional). Serve over green curry vegetables and garnish with additional freshly chopped basil and green onions.
