Red Curry Coconut Coriander Salmon (Printable)

Flaky salmon cooks gently in rich coconut red curry sauce with crisp vegetables and fragrant coriander.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (approximately 5.5 ounces each), skinless and boneless

→ Sauce

02 - 1 tablespoon vegetable oil
03 - 2 tablespoons Thai red curry paste
04 - 13.5 ounces coconut milk (1 can)
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 Steps:

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. Whisk gently to combine and bring the mixture to a gentle simmer, ensuring the sugar dissolves completely.
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, maintaining their vibrant color.
04 - Gently nestle the salmon fillets into the sauce, ensuring they are partially submerged. 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 seasoning if necessary with additional lime juice for brightness or fish sauce for depth of flavor.
06 - Sprinkle generously with chopped fresh coriander and sliced red chili if using. Serve immediately over steamed jasmine rice to soak up the flavorful sauce.

# Expert Advice:

01 -
  • The salmon stays incredibly moist while absorbing all those fragrant curry flavors
  • Everything cooks in one pan so cleanup is practically nonexistent
  • That coconut curry sauce is good enough to drink straight from the ladle
02 -
  • Don't let the coconut milk come to a rolling boil or it might separate and become grainy
  • The salmon will continue cooking slightly after you remove it from heat so err on the side of underdone
  • Red curry paste brands vary wildly in heat intensity so taste as you go
03 -
  • Pat your salmon completely dry before adding it to the pan for better searing
  • Let the curry paste cook in the oil for that full minute to develop its flavor
  • Use a wide skillet so the salmon cooks in a single layer without overlapping

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