Red Curry Coconut and Coriander Salmon (Print version)

Vibrant Thai-style salmon with coconut milk, red curry paste, and fresh coriander. Ready in 35 minutes.

# Ingredient List:

→ 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, to serve

# How To Make It:

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 thoroughly to combine and bring the mixture 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 the vegetables are just tender-crisp.
04 - Gently nestle the salmon fillets into the sauce, ensuring they are partially submerged. Cover with the lid 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 seasoning if necessary with additional lime juice for brightness or fish sauce for saltiness.
06 - Sprinkle generously with chopped fresh coriander and sliced red chili, if using. Serve immediately over steamed jasmine rice.

# Expert Advice:

01 -
  • The salmon stays incredibly tender poaching in that fragrant coconut curry sauce
  • Ready in under 40 minutes but tastes like something from a Thai restaurant
02 -
  • Dont let the sauce come to a rolling boil or the coconut milk might separate
  • The salmon continues cooking after you remove it from heat, so pull it when its slightly underdone
03 -
  • Pat your salmon dry before adding it to the sauce for better sear and texture
  • Let the curry paste bloom in the hot oil for at least 60 seconds to release its full flavor

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