Red Curry Coconut Coriander Salmon (Print Version)

Vibrant Thai-style salmon with coconut red curry sauce, fresh vegetables, and aromatic coriander.

# What You Need:

→ Fish

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

→ Sauce

02 - 1 tablespoon vegetable oil
03 - 2 tablespoons Thai red curry paste
04 - 13.5 oz can coconut milk (approximately 1 2/3 cups)
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 oz 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, for serving

# How To Make:

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 aromatics.
02 - Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir well to combine and bring the mixture to a gentle simmer.
03 - Add the red bell pepper, sugar snap peas, and red onion to the simmering sauce. Cook for 3-4 minutes until vegetables are just tender but still retain some crunch.
04 - Gently nestle the salmon fillets into the sauce. Cover the skillet 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 seasoning with additional lime juice or fish sauce if needed. Sprinkle generously with chopped coriander and sliced red chili, if desired.
06 - Serve the salmon immediately over a bed of cooked jasmine rice, spooning the curry sauce and vegetables over the top.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Salmon stays incredibly moist poaching in that creamy coconut curry
  • One pan means less cleanup and more time enjoying dinner
02 -
  • Don't let the sauce come to a rolling boil once the coconut milk is added, or it might separate and get grainy
  • The salmon keeps cooking after you take it off the heat, so pull it when it's just barely opaque in the center
  • Lime juice is your best friend for balancing flavors at the end, so don't be shy with it
03 -
  • Pat your salmon completely dry with paper towels before adding it to the pan, this helps the sauce cling better
  • Let the curry paste cook in the oil for that full minute, it blooms the spices and deepens the flavor significantly

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