Red Curry Coconut Coriander Salmon (Printable Version)

Vibrant salmon with coconut curry sauce and fresh coriander, ready in 35 minutes.

# What You'll 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 It:

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 the aromatics.
02 - Pour in coconut milk, fish sauce, brown sugar, and lime juice. Stir well to combine and bring to a gentle simmer, ensuring the sugar dissolves completely.
03 - Add red bell pepper, sugar snap peas, and red onion to the simmering sauce. Cook for 3-4 minutes until vegetables are crisp-tender.
04 - Gently nestle salmon fillets into the sauce. Cover and simmer for 10-12 minutes until salmon is cooked through and flakes easily with a fork. Baste occasionally with the sauce.
05 - Taste the sauce and adjust seasoning with additional lime juice or fish sauce as needed to balance flavors.
06 - Remove from heat. Sprinkle generously with chopped coriander and sliced chili if using. Serve immediately over steamed jasmine rice, spooning sauce generously over the fish.

# Expert Tips:

01 -
  • The sauce is rich enough to feel restaurant quality but comes together in under 20 minutes
  • Salmon stays incredibly moist when poached in the coconut curry base
  • Everything cooks in one pan, so cleanup is almost nonexistent
02 -
  • Skinless salmon works best here because the sauce does not get trapped underneath skin
  • The sauce continues thickening off the heat, so do not worry if it looks slightly thin when you first remove the pan
  • Leftovers actually taste better the next day as the flavors meld together
03 -
  • Room temperature salmon cooks more evenly than cold from the fridge
  • The best curry pastes have shrimp paste listed early in the ingredients
  • Fresh curry paste from an Asian grocery makes a huge difference over shelf stable supermarket versions

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