Red Curry Coconut Coriander Salmon (Printable Version)

Tender salmon in rich red curry coconut sauce with vegetables

# 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 coconut milk (1 can)
05 - 1 tablespoon fish sauce
06 - 1 tablespoon brown sugar
07 - Juice of 1 lime

→ Vegetables and 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, roughly chopped
12 - 1 fresh red chili, sliced (optional)
13 - Cooked jasmine rice, for serving

# How to Make It:

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, 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 the vegetables are just tender-crisp, maintaining their vibrant color.
04 - Gently nestle the salmon fillets into the sauce, ensuring they are partially submerged. 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 as needed with additional lime juice for brightness or fish sauce for depth of flavor.
06 - Remove from heat and sprinkle generously with chopped fresh coriander and sliced red chili, if using. Serve immediately over steamed jasmine rice.

# Expert Advice:

01 -
  • The sauce is good enough to drink straight from the bowl, so having rice to soak it up is basically essential
  • It comes together in under 40 minutes but tastes like something that simmered all afternoon
02 -
  • Don't let the sauce boil hard once the salmon is in, gentle bubbles only or the fish will toughen up
  • If your curry paste seems too thick to dissolve, whisk a little coconut milk into it before adding the rest
03 -
  • Pat the salmon really dry before adding it to the pan, it helps the sauce cling better
  • Let the curry paste cook in the oil until it's fragrant, this is where the depth comes from

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