Red Curry Coconut Coriander Salmon (Printable View)
Tender salmon simmers in aromatic red curry coconut sauce with vegetables and fresh coriander for a quick, flavorful meal.
# 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 - 13.5 oz coconut milk (1 can)
05 - 1 tablespoon fish sauce
06 - 1 tablespoon brown sugar
07 - Juice of 1 lime
→ Vegetables and 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
# How to Prepare:
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 thoroughly to combine and bring mixture to a gentle simmer.
03 - Add red bell pepper, sugar snap peas, and red onion to simmering sauce. Cook for 3-4 minutes until vegetables are just tender-crisp.
04 - Gently nestle salmon fillets into the sauce, ensuring they are partially submerged. Cover skillet and simmer for 10-12 minutes until salmon is cooked through and flakes easily with a fork.
05 - Taste sauce and adjust seasoning with additional lime juice or fish sauce as needed. Remove from heat.
06 - Sprinkle generously with chopped coriander and sliced red chili if using. Serve immediately over cooked jasmine rice.
# Expert Suggestions:
01 -
- The sauce develops restaurant quality depth in under 10 minutes with barely any effort
- Salmon stays impossibly tender while absorbing all those gorgeous Thai flavors
02 -
- Do not let the coconut milk come to a rolling boil or it might separate and become grainy instead of staying silky smooth
- The salmon continues cooking after you remove it from the heat, so pull it when it is slightly underdone for perfectly moist results
03 -
- Leftover sauce keeps for days in the fridge and makes an incredible base for shrimp or chicken the next night
- Toast some jasmine rice with a bit of coconut oil before cooking for an extra layer of fragrant flavor