Red Curry Coconut Coriander Salmon (Printable)

Vibrant Thai-style salmon with rich coconut curry sauce and fresh herbs

# What You 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 - 13.5 ounces (1 can) 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, 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 thoroughly to combine and bring to a gentle simmer, allowing the flavors to meld.
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 their crunch.
04 - Gently nestle the salmon fillets into the sauce. Cover the skillet and simmer for 10-12 minutes until the salmon is cooked through and flakes easily with a fork.
05 - Taste the sauce and adjust the seasoning if necessary with additional lime juice or fish sauce to achieve the desired balance of sweet, sour, and salty flavors.
06 - Sprinkle generously with chopped coriander and sliced chili (if using). Serve immediately over steamed jasmine rice, spooning the curry sauce over the salmon.

# Expert Tips:

01 -
  • The salmon stays incredibly tender while poaching gently in that aromatic coconut curry sauce
  • Everything comes together in one skillet in under 35 minutes, but tastes like something from a restaurant
02 -
  • Dont let the sauce boil vigorously once the salmon is added or the fish will toughen up instead of staying tender
  • The sauce continues to thicken as it stands, so dont worry if it looks slightly thinner than you want initially
03 -
  • Pat the salmon completely dry before adding it to the sauce for better searing and less water in your final dish
  • Use the back of your spoon to baste the salmon with sauce while it cooks for even more flavor

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