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Thai-Inspired Coconut Green Curry Salmon

One of my most favorite restaurants in Dallas is PakPao Thai in the Design District. Amongst a lot of their menu items, one of my go-to choices is their Green Curry Salmon dish, which became the inspiration for this recipe — Thai Coconut Green Curry Salmon. I am VERY pleased with the way my copy-cat dish came out. If it isn’t better than PakPao’s, than it is a close second! Not to mention it only took me 25-30 minutes to whip this up and it is Whole 30 Approved, Gluten Free, and Paleo Friendly. Boom!!  You’ve got one heck of a meal coming your way that is FILLED with flavor! Enjoy this Thai Coconut Green Curry Salmon!

Thai Coconut Green Curry Salmon
Serves 2
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
  1. 2 6-8oz. Portions of Salmon
  2. 4 tbsp. of avocado oil
  3. Kosher salt
  4. Black pepper
  5. 1 medium sized zucchini, cut in half lengthwise then sliced
  6. 5 Baby Bella Mushrooms, stem removed and sliced (about 2 cups)
  7. 1/2 red bell pepper, core and seeds removed and cut into 1/2 inch cubes
  8. 1 head of baby bok choy, cut into fourths
  9. 1 inch piece of Ginger, peeled and grated
  10. 2-3 thai chiles sliced thinly (you can sub 1 tsp finely diced serrano)
  11. 2 cloves of garlic, thinly sliced
  12. 2 tbsp. Green Curry Paste (I like Mae Ploy Brand)
  13. 1 tbsp. Red Boat Fish Sauce
  14. 13.5 oz. can of Chaokoh Coconut Milk or Thai Kitchen Coconut Milk
  15. 2 Tbsp. Fresh Squeezed Lime Juice
  16. 1/4 cup freshly chopped thai basil (or regular basil)
  17. 3 green onions, sliced and separate the top dark green slices from the bulb (whiter part) of the onion
  1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  2. Place salmon, skin side down, on the prepared baking sheet. Drizzle salmon with about 2 tbsp. of oil, rub across the top of the salmon so that it is coated evenly. Season generously with kosher salt and pepper.
  3. Before placing your salmon in the oven, make sure all of your other ingredients are chopped and are on hand ready to go.
  4. Place salmon in the oven, bake until salmon is cooked through, about 12 to 15 minutes.
  5. Meanwhile, while the salmon is baking:  in a large skillet heat 2 tbsp. of oil over medium-high heat. When hot, add zucchini, red bell pepper, mushrooms, the bok choy, and the bulb (white and light green parts) of the green onion.  Saute for about 4 minutes, or until veggies just begin to get tender.
  6. Now add in the green curry paste, garlic, and ginger, stir in, and saute for 1-2 minutes more.
  7. Turn heat down to medium-low.  Add in the coconut milk, the fish sauce, the lime juice, and the rest of the green onion (save a few for garnish if you want).  Cook with at a light simmer, where it is just barely bubbling (you may need to turn down to low depending on your stovetop), stirring occasionally, until the salmon is done cooking in the oven.
  8. Remove Salmon from the oven, and using a sturdy spatula, gently remove the salmon from the skin (optional, I just prefer to remove the skin-leave it on if you would like).  Serve over green curry vegetables and top with freshly chopped basil and green onions.  Enjoy!
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because… It’s all about balance y’all!

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  1. I’m obsessed with all things defined dish, but I just made this for the first time and my mind is blown!! Hands down my favorite recipe

  2. This is our very favorite recipe. Love it SO much that we put Bok Choy in our small garden (it’s easy to grow)

  3. This is an outstanding recipe! I “fried” the grated ginger and garlic in the oil and then simmered the spices in the coconut milk, adding dried lemongrass stalks and dried Kefir lime leaves. Occasionally I add petit green peas and sliced mushrooms if I have a few.

    1. YUM!!! I doubled the salmon (4 potions] and doubled the green curry paste (4 Tbsp) only 1 serrano chili & 1 jalapeno) but I’ll add 2 serrano next time, & There will be a next time. Yuuummy

  4. I made this for the first time two days ago and it was so good that I made it again tonight. Thanks for a wonderful recipe!