Red Curry Coconut Coriander Salmon (Print View)

Tender salmon simmers in aromatic coconut curry with vegetables and fresh herbs for a quick, satisfying meal.

# What You'll 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 coconut milk (1 can)
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 vegetable oil in a large skillet over medium heat. Add red curry paste and cook for 1 minute until fragrant, stirring constantly to release flavors.
02 - Pour in coconut milk, fish sauce, brown sugar, and lime juice. Stir thoroughly to combine and bring to a gentle simmer.
03 - Add red bell pepper, sugar snap peas, and red onion to the simmering sauce. Cook for 3-4 minutes until vegetables are just tender-crisp.
04 - Gently nestle salmon fillets into the sauce, ensuring they are partially submerged. Cover and simmer for 10-12 minutes until 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. Remove from heat.
06 - Sprinkle generously with chopped fresh coriander and sliced red chili if using. Serve immediately over fluffy jasmine rice.

# Expert Suggestions:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • One skillet means virtually zero cleanup afterward
  • The vegetables cook just enough to stay crisp while soaking up all that curry goodness
02 -
  • Do not let the coconut milk come to a rolling boil or it might separate and get grainy
  • The salmon continues cooking slightly even after you take it off the heat, so undercook by just a hair
03 -
  • Pat your salmon completely dry before adding it to the pan, or the sauce will not cling properly
  • Leftovers reheat beautifully, but the vegetables lose some crunch so consider adding fresh ones

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