Thai Coconut-Curried Salmon with Greens

I've been making this recipe for a few years, and always love it.

I double the lime juice, and add a little black pepper. I also like it spicy, so I put hot sauce one the table. Seems to me there's no measure for salt, I probably use about 1tsp.

Excellent recipe, would never have thought of fish sauce, clam juice, and sugar in one recipe...

Wow! This is amazing!  This is so easy to make and is going to be my new go-to Thai curry dish.  It is faster than getting Thai food delivered or even take-out.  It is a great foundation recipe that can be easily altered. You can add more veggies with the onions (I didn't do that this time but would try it next time) and you can try different meat/protein (ie shrimp, chicken, other fish, tofu). I used spinach because I had it on hand and it needed to be used up and I hate cutting off the stems of watercress.  I prefer less sugar so I only used 1 Tbsp which was fine but next time I might try 1/2 Tbsp.  I also added a little more chile-garlic paste to use up the bottle (it probably was about 1 tsp). 

A good friend of mine, who swears she can't cook to save her life, made this for me when I was going through a rough patch.  It was truly one of the best things I'd ever eaten, and couldn't believe she, a non-cook, made something so flavorful!  She gave me this recipe and told me she followed it exactly, so I thought it must be something special.  I have since made this time and time again, sometimes following it nearly to a "T", and sometimes changing things up, and it turns out beautifully every time.  I have made it with chicken before too, though typically thinly slice it before adding it to the broth since chicken takes longer than salmon to cook.  I have made it with both watercress and with spinach - I prefer it with watercress, but spinach is cheaper and easier to find year round (frozen works in a pinch).  I will also occasional skip the watercress step all together, fill a bowl to the top with spinach, and ladle some of this goodness over the spinach.  Don't have clam juice?  Use chicken broth.  Again, a very forgiving recipe.  I prefer it with less sweetness and usually use coconut sugar or honey to make it work better with my diet, and typically use full-fat coconut milk rather than reduced fat as fat is not the enemy we once thought it to be.  As other reviewers suggest, unless you want to eat it as a soup, you'll need to serve it over or with something.  Rice, cauli-rice, greens, steamed veggies, quinoa, or even dipping bread or naan into it all work beautifully.  This is truly one of my all-time favorite recipes and never disappoints! 

This was fantastic! It was more like a soup than anything; we used bowls and spoons and served over rice. I used red curry paste instead of curry powder. We like heavily spiced foods w/heat so I increased the chili paste by quite a bit. I used a mix of kale & spinach b/c that's what I had on hand. I will make this all the time!

GREAT! Outstanding! Didn't change a thing, expect adding some hot sauce for extra spice and pinch of salt.

Very good foundation for a good recipe. I substituted chicken for salmon, spinach for watercress, and a Tblsp of red thai curry paste for curry powder. I also added finely sliced mushrooms and Sri racha, made a little extra sauce and served over brown rice. I will make this again.

I make this with chicken instead of salmon! A hit with the whole family, always served with sticky rice and broccoli or spinach. A winter comfort food for sure. And so quick! I also omit the clam juice and sugar, not necessary with chicken... Truly outstanding.

I did like this, though pairing salmon with Thai coconut curry is a little odd. My big change was to use Thai red curry paste (mixed in with the liquids) rather than an Indian curry powder. No watercress available, but a spinach-arugula mix (Wal-Mart's) gave the peppery edge that watercress would have. I did up the seasonings, as we like strong flavors. Okay, but I'd stick to shrimp, tofu, or chicken next time--or the terrific Indian mahi-mahi curry elsewhere on the website/magazine.

Fantastic! Didn't find watercress but spinach works nicely too, I'm definitely keeping this recipe around!

Excellent recipe. Used spinach, fresh garlic & ginger and lots of both, doubled lime juice. Skeptical spouse loved it. Left overs were good too.

Loved this. Nice balance of flavors and so simple to make. I didn't change a thing about the recipe and it turned out perfect. Next time I think I'll try green beans instead of the watercress. We had the curry over jasmine rice.

AMAZING! This recipe lends itself to a lot of flexibility. I've made it exactly as listed, as well as with several substitutions depending on what I had on hand and who my audience was, and it's always turned out delicious each time. I even made it for an English friend who grew up with readily available authentic Asian/Indian cuisine and said this had to be his favorite. A few quick substitutions in a pinch that worked out perfectly for me: if you don't have clam juice, use chicken broth, and if you don't have fish sauce, try soy sauce. As much as I love clams and clam juice, I actually preferred the flavor with chicken broth.

This recipe came out great! It would definitely be fantastic how it is written but I made some personal preference changes. I used one packet Stevia instead of the sugar, spinach instead of watercress, sauteed shitake, crimini and oyster mushrooms with the onions and added a little broth to compensate for the extra ingredients. Next time I will try kale instead of spinach and double the amount of chile and garlic paste. I like it spicier. I ate it as a soup but my cooking partner had it over wild rice.

We LOVED this! We used Thai red curry paste instead of curry powder (a good amount since we like heat), spinach instead of watercress, and Splenda in place of the sugar. Served it over a little wide rice stick pasta in a noodle bowl and we were both delighted. The warmth of the spices and the gentle sweetness of the coconut broth combined with the wholesome salmon and spinach...it was very satisfying. We're thinking of other substitutions we could try, and when we should make it again!

I make about 3 (mostly new to me) CL recipes each week...let's just say I kiss a lot of frogs to find princes like this one! Delish! Made per recipe, except that I was in a rush and so put the whole fillet in the pan (skin and all), did not cube. Also cut sugar to 1.5T, which was just right for my taste. I will definitely make this again - it was so easy and tasty! Even my picky 2 year-old ate it!

Excellent! Used mild curry paste instead of chili paste and served over jasmine rice. So easy, but full of flavor.

This was very good & we'll make it again, but it needs to go over either rice or pasta, or be served with bread to soak up the broth. It just needs that extra something to accompany it. We didn't find it to be spicy, but tend to like spicy foods. Maybe it's spicy to those who like milder dishes? We look forward to trying it again, probably with rice.

My husband and I love this recipe. Although, my husband is not a fan of curried foods, this has turned out to be one of the meals he looks forward to everytime I make it. I usually use spinach and it turns out great. I would like to try it next with chicken or shrimp.