Green Curry Salmon with Lotus Shoot

5.0 from 1 vote

Green curry salmon with lotus shoot is a one-pan Cambodian curry that brings together tender salmon, creamy coconut milk, and the gentle crunch of lotus shoot. The lemongrass and green curry sauce do most of the work, so the flavor tastes deep and rounded without a long list of spices.

This is the kind of dish that fits a weeknight but still feels special enough for guests. The salmon holds its shape as it simmers, and the lotus shoot stays pleasantly firm against the soft curry sauce. Serve it with rice, bread, or noodles and let the sauce soak into whatever is on the side.

What You Need

The main ingredients are simple: salmon fillet, canned green curry sauce, coconut milk, lemongrass, garlic, onion, and boiled lotus shoot. Fish sauce and sugar balance the curry at the end.

Boiled lotus shoot is usually sold packed and ready to use, which saves time. If you enjoy cooking with lotus shoot, you can also try it in our Cambodian hot sour chicken soup with lotus shoots, where it adds a similar gentle crunch to a bright broth.

For the curry base, the canned green curry sauce supplies most of the heat and aroma. Fresh or frozen minced lemongrass adds a clean citrus note that lifts the coconut milk. Coconut milk is naturally dairy-free, so this curry fits a lactose-free diet without any changes.

Equipment

Large wok or skillet: To pan-fry the salmon first and then simmer the curry without overcrowding the pan.
Chef’s knife: To cut the salmon into chunks and chop the onion and garlic.
Cutting board: To prepare the salmon, onion, and garlic safely.
Measuring spoons: To measure the oil, fish sauce, and sugar.
Measuring cup: To measure the coconut milk and water.
Wooden spoon or spatula: To stir the curry gently without breaking up the salmon.
Ladle: To serve the curry and sauce into bowls.

How to Make Green Curry Salmon with Lotus Shoot

Step 1: Heat the wok and brown the salmon

Preheat a large wok or skillet over medium heat. When the wok is hot, add the vegetable oil and the salmon chunks.

Pan-fry the salmon until it is lightly browned on both sides. It does not need to be fully cooked at this stage because it will finish cooking in the sauce.

Step 2: Add the aromatics and green curry sauce

Add the minced garlic, chopped onion, minced lemongrass, and canned green curry sauce to the wok. Stir well so the aromatics coat the salmon and the curry sauce starts to heat through.

Step 3: Pour in the coconut milk, water, and lotus shoot

Add the coconut milk, water, and drained lotus shoot. Stir gently to combine everything without breaking up the salmon too much.

Step 4: Season and simmer

Season the curry with the fish sauce and sugar. Stir once, then bring the liquid to a gentle simmer.

Lower the heat and simmer for about 20 minutes, or until the salmon is tender and cooked through. For food safety, salmon should reach an internal temperature of 145°F (63°C) and flake easily with a fork.

Step 5: Serve hot

Spoon the curry into bowls and serve hot with rice, Italian or French bread, or noodles.

Cooking Tips

Keep the simmer gentle. A hard boil can break the salmon into small pieces. A low simmer keeps the chunks intact while the sauce reduces slightly.

Taste the sauce before serving. The green curry sauce, fish sauce, and sugar brands you use will affect the final balance. If the curry tastes too sharp, add a small pinch of sugar. If it needs more depth, add a little fish sauce.

Do not overcook the lotus shoot. Boiled lotus shoot is already cooked. It only needs to heat through during the simmer, and it should keep a slight crunch.

How to Serve

This curry works with plain steamed jasmine rice, which soaks up the coconut sauce. It is also good with crusty bread for dipping, or spooned over rice noodles.

For a fuller meal, serve it with a simple cucumber or herb salad on the side. The cool vegetables balance the warmth of the green curry.

If you enjoy green curry at home, our Thai green curry recipe explains how the paste and coconut milk come together in a similar style.

Frequently Asked Questions

Can I use fresh lotus root instead of boiled lotus shoot?

Fresh lotus root has a slightly different texture from boiled lotus shoot. If you can only find fresh lotus root, slice it thinly and simmer it a little longer until it is tender but still firm. The curry will still work, but the crunch will be less pronounced than with pre-boiled shoot.

How should I store leftovers?

Let the curry cool, then store it in a covered container in the refrigerator. Reheat it gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. The salmon will be softer on the second day, so reheat it just until hot.

Is this curry very spicy?

The heat level depends on the canned green curry sauce you buy. Some brands are mild, while others are quite spicy. Start with the amount in the recipe, taste the sauce during the simmer, and add more curry sauce only if you want extra heat.

Final Thoughts

Green curry salmon with lotus shoot is a forgiving one-pan curry that rewards a gentle simmer and a quick taste at the end. The salmon stays tender, the lotus shoot keeps its gentle crunch, and the coconut milk brings everything together. It is a useful recipe to keep nearby when you want Cambodian flavors without a long cooking session.