Thai Green Curry Coho


  1. Warm a large deep skillet over medium heat. Once hot, add 2 tsp. oil. Sear salmon portions for 3 minutes on each side, then remove to a plate. Add onion, ginger, lemongrass, garlic, and a sprinkle of salt, and cook for 5 minutes, stirring frequently. Add asparagus, zucchini, and carrots. Cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
  2. Pour coconut milk into the pan, along with 1/2 cup water and 1 1/2 tsp. sugar. Bring mixture to a simmer. Return salmon to the pan. Reduce heat as necessary to maintain a gentle simmer and cook until carrots and asparagus are tender and salmon is cooked through, about 5 to 10 minutes depending on thickness of the fillets.
  3. Once salmon is done, stir spinach into the mixture and cook briefly until the spinach has wilted, about 30 seconds. Remove curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro, basil, and mint, and a sprinkle of red pepper flakes and peanuts or cashews.

Serves 4

Wine pairing: dry rosé or pinot grigio

Find more recipes from the chef at Waterfall Resort.


  • 2 tsp. coconut oil or canola oil
  • 1 small white onion, medium diced
  • 1 Tbsp. finely chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 stalk lemon grass, cleaned and minced
  • Pinch of salt
  • 4 (6-oz.) portions of king salmon
  • 1/2 bunch asparagus, tough ends removed and spears sliced into 2-inch long pieces
  • 3 carrots, peeled and sliced diagonally to 1/4-inch-thick medallions
  • 2 zucchini, cleaned and large-diced
  • 2 Tbsp. Thai green curry paste
  • 1 can (14 oz.) full-fat coconut milk
  • 1/2 cup water
  • 1 1/2 tsp.honey
  • 2 cups packed baby spinach, roughly chopped
  • 1 1/2 tsp. rice vinegar