Red Curry Coconut Coriander Salmon (Printable)

Vibrant Thai-style salmon with creamy coconut curry sauce and crisp vegetables

# 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 - 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

# 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 the aromatics.
02 - Pour in coconut milk, fish sauce, brown sugar, and lime juice. Stir until sugar dissolves and bring mixture to a gentle simmer.
03 - Add red bell pepper, sugar snap peas, and red onion. Simmer for 3-4 minutes until vegetables are crisp-tender, not mushy.
04 - Gently nestle salmon fillets into the sauce, spooning some liquid over the fish. Cover and simmer for 10-12 minutes until salmon is cooked through and flakes easily with a fork.
05 - Taste the sauce and adjust seasoning with additional lime juice or fish sauce as needed. Sprinkle generously with chopped coriander and sliced chili if using.
06 - Serve immediately over fluffy jasmine rice, spooning the curry sauce generously over each portion.

# Expert Tips:

01 -
  • The creamy coconut sauce soaks into everything including your rice making every bite feel luxurious and complete
  • Weeknight cooking stops feeling like a chore when you can have restaurant quality flavor in under 40 minutes
  • The salmon stays incredibly moist poaching gently in that aromatic curry sauce instead of drying out in the oven
02 -
  • Do not let your sauce come to a rolling boil or the coconut milk might separate and lose that silky texture
  • The salmon continues cooking slightly in the hot sauce so remove it when it is just barely opaque in the center
  • Room temperature salmon fillets cook more evenly than cold ones straight from the fridge
03 -
  • Taste your curry paste before adding it to the pan since brands vary wildly in heat levels
  • A splash of coconut cream stirred in right at the end makes the sauce incredibly velvety

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