Red Curry Coconut Coriander Salmon (Printable Version)

Silky salmon in vibrant red curry coconut sauce with snap peas and bell pepper

# Ingredient List:

→ Fish

01 - 4 salmon fillets (approximately 5 oz each), skinless and boneless

→ Sauce

02 - 1 tablespoon vegetable oil
03 - 2 tablespoons Thai red curry paste
04 - 1 can (13.5 oz) 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 oz 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

# Step-by-Step Instructions:

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 aromatics.
02 - Pour in coconut milk, fish sauce, brown sugar, and lime juice. Stir well to combine 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 place salmon fillets into the simmering sauce. Cover and cook for 10-12 minutes until salmon is opaque throughout and flakes easily with a fork.
05 - Taste the sauce and adjust balance with additional lime juice for acidity or fish sauce for saltiness as needed.
06 - Scatter chopped coriander generously over the dish. Add sliced red chili if desired for extra heat.
07 - Serve immediately over steamed jasmine rice, spooning ample curry sauce over each salmon portion.

# Tips from hearthlykitchen:

01 -
  • The salmon stays incredibly moist while poaching in the fragrant coconut curry sauce
  • It hits those perfect sweet, salty, and tangy notes that make Thai food so addictive
02 -
  • Don't let the curry paste burn or it will turn bitter, keep it moving in that first minute
  • The salmon will continue cooking slightly when you take it off the heat so pull it when it's just barely done
03 -
  • Pat the salmon dry before adding it to the pan so it doesn't water down your sauce
  • Let the finished dish rest for 5 minutes before serving so the flavors really meld together

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