Red Curry Coconut Coriander Salmon (Printable Version)
Salmon simmers in aromatic coconut red curry sauce with vegetables for a quick, flavorful dinner.
# 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 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, spooning sauce over fish occasionally.
05 - Taste sauce and adjust seasoning with additional lime juice or fish sauce as needed to achieve balanced sweet, sour, and salty flavors.
06 - Sprinkle generously with chopped fresh coriander and sliced red chili if using. Garnish should be added just before serving to preserve freshness.
07 - Serve immediately over cooked jasmine rice, spooning generous amounts of curry sauce over each portion.
# Expert Insights:
01 -
- The sauce does double duty as both cooking medium and serving sauce, meaning less cleanup and more flavor absorption into every flaky bite
- Everything happens in one pan in under 35 minutes, but the result tastes like it simmered for hours
02 -
- Resist the urge to crank up the heat—coconut milk can separate and turn grainy if it boils too aggressively
- The salmon continues cooking after you take it off the heat, so pull it when its just barely opaque in the center
03 -
- Pat the salmon completely dry before adding it to the pan—excess moisture makes it harder to get that nice poached texture
- If your curry paste seems too thick to dissolve smoothly, whisk a small amount of coconut milk into it first before adding the rest