Red Curry Coconut Coriander Salmon (Print Version)

Tender salmon in rich red curry coconut sauce with vegetables and fresh coriander

# What You Need:

→ Fish

01 - 4 salmon fillets (approximately 5-6 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 Prepare:

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 well to combine and bring mixture to a gentle simmer.
03 - Add red bell pepper, sugar snap peas, and red onion to simmering sauce. Cook for 3-4 minutes until vegetables are just tender-crisp.
04 - Gently nestle salmon fillets into sauce, spooning some over the top. Cover skillet and simmer for 10-12 minutes until salmon is cooked through and flakes easily with a fork.
05 - Taste sauce and adjust seasoning with additional lime juice for brightness or fish sauce for saltiness as needed.
06 - Sprinkle generously with chopped coriander and sliced red chili if using. Serve immediately over steamed jasmine rice.

# Expert Advice:

01 -
  • The coconut curry sauce creates an incredibly rich and silky coating for the salmon without any heavy cream
  • This entire dish comes together in one skillet which means less cleanup and more time to enjoy your meal
  • The balance of sweet coconut, spicy curry, and tangy lime hits every single flavor note you could want
02 -
  • Do not let the curry paste burn when you are initially cooking it or it will turn bitter and ruin the whole dish
  • Simmer the salmon gently rather than boiling it hard because high heat will make the fish tough and dry
  • The sauce continues to thicken as it sits off the heat so do not reduce it too much during cooking
03 -
  • Room temperature salmon cooks more evenly so take it out of the fridge about twenty minutes before cooking
  • Letting the curry paste bloom in the hot oil for a full minute releases essential oils that make the sauce taste restaurant quality

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