Red Curry Coconut Coriander Salmon (Printable)

Salmon fillets poached in spiced coconut curry with vegetables and herbs

# What You'll Need:

→ Fish

01 - 4 salmon fillets (approximately 5 ounces each), skinless and boneless

→ Sauce

02 - 1 tablespoon vegetable oil
03 - 2 tablespoons Thai red curry paste
04 - 1 can (13.5 ounces) coconut milk
05 - 1 tablespoon fish sauce
06 - 1 tablespoon brown sugar
07 - Juice of 1 lime

→ Vegetables & Garnish

08 - 1 red bell pepper, thinly sliced
09 - 3.5 ounces sugar snap peas, trimmed
10 - 1 small red onion, thinly sliced
11 - 1 small bunch fresh coriander (cilantro), roughly chopped
12 - 1 fresh red chili, sliced (optional)
13 - Cooked jasmine rice, to serve

# Directions:

01 - Heat the vegetable oil in a large skillet over medium heat. Add the red curry paste and cook for 1 minute until fragrant, stirring constantly to release the aromatic oils.
02 - Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir thoroughly to combine and bring the mixture to a gentle simmer, ensuring the sugar dissolves completely.
03 - Add the red bell pepper, sugar snap peas, and red onion to the simmering sauce. Cook for 3-4 minutes until the vegetables are just tender-crisp, maintaining their vibrant color.
04 - Gently place the salmon fillets into the sauce, nestling them among the vegetables. Cover with a lid and simmer for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
05 - Taste the sauce and adjust the balance with additional lime juice for brightness or fish sauce for depth of flavor as needed.
06 - Remove from heat and sprinkle generously with chopped fresh coriander and sliced red chili if using. Serve immediately over a bed of steaming jasmine rice.

# Expert Tips:

01 -
  • The sauce comes together faster than you can set the table
  • Leftovers taste even better the next day, if there are any
02 -
  • Do not let the curry paste burn in the first step or it will turn bitter
  • The salmon continues cooking after you remove it from the heat
03 -
  • Buy the good curry paste from an Asian market if you can find it
  • Let the salmon come to room temperature while you prep the vegetables

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