Geang Keaw Wan Salmon Recipe
Grilled salmon filet topped with spicy green curry coconut milk, bamboo shoot, green bean, eggplant, bell pepper, kachay and basil.
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Ingredients
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Salmon
Green Curry Coconut Sauce (Geang Keaw Wan)
Vegetables & Aromatics
Garnish
Method
Salmon
- 1
Prepare salmon
Pat salmon fillets dry with paper towels. Season both sides with kosher salt and black pepper. Lightly brush the flesh side with vegetable oil.
- 2
Grill or sear salmon
Preheat a grill or heavy skillet (cast iron) to medium-high. If grilling, oil the grates. Place salmon skin-side down (if skin-on) and cook 3–5 minutes per side depending on thickness, until just cooked through and slightly charred at the edges (internal temperature ~50–52°C / 122–125°F for medium-rare to medium). Remove from heat and set aside, keeping warm.
Green Curry Coconut Sauce (Geang Keaw Wan)
- 3
Bloom curry paste
Heat 1 tablespoon coconut or neutral oil in a wide skillet or wok over medium heat. Add the green curry paste and stir-fry for 1–2 minutes until fragrant and slightly darker, stirring to prevent burning.
- 4
Add coconut milk
Pour in about half (200 ml) of the coconut milk and stir to dissolve the curry paste. Bring to a gentle simmer, then add the remaining coconut milk and continue to simmer on low-medium heat for 3–4 minutes until sauce is smooth and slightly thickened.
- 5
Season sauce
Stir in fish sauce and palm sugar. Taste and adjust: it should be balanced spicy-salty-sweet. If using, add thinly sliced kaffir lime leaves for fragrance and simmer 1 minute.
Vegetables & Aromatics
- 6
Prepare vegetables
While the sauce simmers, prepare the vegetables: drain and rinse bamboo shoots if canned; halve or quarter eggplant; trim and cut green beans; thinly slice bell pepper and kachay; mince garlic and slice green chilies if using.
- 7
Cook vegetables in sauce
Add the harder vegetables first: stir the bamboo shoots, eggplant and green beans into the simmering curry sauce. Cook 4–6 minutes until eggplant begins to soften and beans are tender-crisp. Add bell pepper, garlic, kachay, and sliced green chilies and simmer 1–2 more minutes. The vegetables should be cooked through but still retain some texture.
- 8
Finish sauce
Stir in lime juice and most of the Thai basil leaves (reserve some for garnish). Taste and adjust seasoning with additional fish sauce or sugar if needed. Remove from heat.
Assembly & Garnish
- 9
Place a grilled salmon fillet on each plate. Spoon a generous portion of the hot green curry coconut sauce with vegetables over the top of each fillet, letting some sauce pool around the fish.
- 10
Garnish with reserved Thai basil leaves, thinly sliced kachay (or celery), and lime wedges at the side. Serve immediately with steamed jasmine rice.