Thai Curried Salmon and Snap Peas | Midwest Living

Thai Curried Salmon and Snap Peas

Thai Curried Salmon and Snap Peas

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  • Makes: 4 servings
  • Yield: 6 cups salmon mixture
  • Hands On 20 mins
  • Total Time 25 mins

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A brilliantly simple and delicious way to cook salmon, this 25-minute recipe is done in the time it takes to cook a pot of rice. Don't be tempted to skip the fresh basil; its flavor seals the flavor deal on this weeknight meal.


  • 1 13 1/2 - ounce can unsweetened coconut milk, unshaken
  • 4 teaspoons Thai green curry paste
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 1/4 pounds skinless salmon fillets, cut into 1-inch pieces
  • 2 cups snap peas, sliced lengthwise
  • 1/4 cup chopped fresh basil
  • 2 tablespoons lime juice
  • Cooked jasmine rice


  1. Spoon 2 tablespoons of the thick cream from the top of the can of coconut milk into a large (10-inch) high-sided skillet. Heat over medium heat until melted. Add curry paste and garlic; cook and stir 2 minutes.
  2. Stir in the remaining coconut milk, brown sugar and fish sauce. Bring to boiling.
  3. Add salmon and snap peas. Gently simmer for 5 minutes, uncovered, or until salmon flakes, gently stirring once halfway through cooking. Stir in basil and lime juice. Serve with rice.

Nutrition Facts

(Thai Curried Salmon and Snap Peas)

Servings Per Recipe 4, Thiamin (mg) 0, sat. fat (g) 19, Riboflavin (mg) 0, Polyunsaturated fat (g) 6, Folate (µg) 54, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 4, carb. (g) 31, Niacin (mg) 13, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 1, pro. (g) 32, calcium (mg) 46, cal. (kcal) 588, vit. A (IU) 716, iron (mg) 3, fiber (g) 1, sodium (mg) 718, sugar (g) 4, Potassium (mg) 644, Fat, total (g) 25, vit. C (mg) 24, chol. (mg) 77

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