Red Curry Coconut and Coriander Salmon (Printable)
Thai-style salmon in creamy coconut curry sauce with bell peppers, snap peas, and fresh coriander. Quick 35-minute meal.
# 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
# Directions:
01 - Heat the vegetable oil in a large skillet over medium heat. Add the red curry paste and cook for 1 minute until fragrant, stirring constantly to release the aromatics.
02 - Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir well to combine all ingredients and bring to a gentle simmer.
03 - Add the 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 the salmon fillets into the sauce. Cover the skillet and simmer for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
05 - Taste the sauce and adjust the balance with additional lime juice or fish sauce if needed to achieve the desired flavor profile.
06 - Sprinkle generously with chopped coriander and sliced red chili if using. Remove from heat.
07 - Serve immediately over steamed jasmine rice, spooning the curry sauce and vegetables over the salmon.
# Expert Tips:
01 -
- The creamy coconut curry sauce comes together in under 10 minutes but tastes like it simmered for hours
- Foolproof poaching method means perfectly cooked salmon every single time without any guesswork
02 -
- Covering the skillet while the salmon cooks is crucial because it traps steam and keeps the fish incredibly moist
- The sauce will continue thickening as it stands, so resist the urge to reduce it too much during cooking
03 -
- Marinate the salmon in lime juice and salt for 10 minutes before adding it to the curry for extra depth
- Toast your curry paste in oil longer if you want a more intense, smoky flavor profile