Red Curry Coconut Coriander Salmon (Printable)

Vibrant Thai-style salmon with creamy coconut red curry sauce and crisp 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 - 1 can (13.5 ounces) 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

# Directions:

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 to a gentle simmer, ensuring sugar dissolves completely.
03 - Add red bell pepper, sugar snap peas, and red onion. Simmer for 3-4 minutes until vegetables are just tender-crisp, maintaining their vibrant color.
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, basting occasionally.
05 - Taste the sauce and adjust balance with additional lime juice for acidity or fish sauce for depth if needed.
06 - Sprinkle generously with chopped coriander and sliced chili. Serve immediately over steamed jasmine rice, spooning sauce generously over fish.

# Expert Suggestions:

01 -
  • The salmon stays impossibly tender, poaching gently in that fragrant coconut curry sauce instead of drying out in the oven
  • Everything cooks in one pan, including the vegetables, which means less cleanup and more flavor mingling together
02 -
  • Do not let the coconut milk boil vigorously or it might separate and become grainy instead of silky smooth
  • The salmon continues cooking in the hot sauce even after you turn off the heat, so pull it slightly earlier than you think
03 -
  • Let the salmon come to room temperature for 15 minutes before cooking so it cooks evenly
  • Use a fish spatula to gently flip and serve, it will not break apart the tender fillets

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