Red Curry Coconut Coriander Salmon (Printable)

Tender salmon fillets poached in fragrant red curry coconut sauce with crisp vegetables and fresh herbs.

# 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 and 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

# Steps:

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, allowing flavors to meld.
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 opaque and flakes easily with a fork.
05 - Taste the sauce and adjust seasoning with additional lime juice or fish sauce if needed. Sprinkle generously with chopped coriander and sliced chili if using.
06 - Serve immediately over cooked jasmine rice, spooning the curry sauce and vegetables over the salmon.

# Expert Tips:

01 -
  • The salmon stays impossibly tender, poaching gently in that velvety coconut curry sauce instead of drying out in the oven
  • Everything cooks in one skillet, which means you get maximum flavor with minimum cleanup
  • The balance of creamy coconut, tangy lime, and gentle heat from the curry paste hits every single craving
02 -
  • The sauce will continue to thicken as it sits, so don't worry if it looks a little thin right after simmering
  • Spatulas are your friend here, use them to gently lift the salmon out instead of tongs which can break the fish apart
  • Lime juice loses its brightness with heat, so add the final squeeze right at the end for that fresh zing
03 -
  • Cooking the curry paste in oil first blooms the spices and mellowes any harsh raw notes
  • Room temperature salmon cooks more evenly than cold from the fridge fillets

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