Coconut Thai Salmon

Coconut Thai Salmon

This makes perfect Autumn food, packed with flavour and goodness. Quick to cook using readily available ingredients. I talk through all ingredients and give tips on where to purchase and how to store so you always have them on hand.

Not a coriander fan? Don't worry I have a delicious alternative suggestion!

Become a pro at balancing the hot, sweet, sour, salty south east Asian flavours we all love.


250gm red or brown onion
1Tbsp light extra-virgin olive oil
15-20gm fresh ginger
120gm yellow curry paste
400ml coconut milk
300gm sweet potato
200gm carrots
25gm coriander
500gm salmon fillets
100gm frozen baby peas
125gm baby spinach
1-2Tbsp fish sauce
2-3tsp shaved palm sugar or soft light brown sugar
1-2Tbsp lime juice
2-3 kaffir lime leaves
Chilli condiment of your choice
Steamed Basmati Sella rice to serve


  1. Place large frying pan on medium heat.
  2. Peel and cut onion into half top to tail and then into thin slices following the direction of the lines on the onion (Lyonnaise).
  3. Fry onion for a few minutes to soften with olive oil and a smattering of salt.
  4. Prepare carrots and sweet potato. Peel both and cut into 1.5cm dice.
  5. Finely grate ginger into pan, then add curry paste to onion and fry, stirring often for 30 seconds or so to release aromas and flavours. Add coconut milk to pan, turn up heat and toss prepared vegetables in. Simmer for 5 minutes.
  6. Remove skin from salmon fillets. Cut salmon into 2cm chunks
  7. Prepare fresh coriander. Cut root off close to stalks and remove any wispy pieces by pulling from bottom, up. Then rinse. Wash stalks and leaves to remove any grit. Dry in salad spinner or clean tea towel. Remove a handful of leaves and set aside to use on serving. Finely chop remainder of stalks, leaves and roots.
  8. Pile lime leaves on top of each other and roll up tightly, from top to base, so the central vein is in the middle. Cut into very fine slices (chiffonade) from rolled ends to the middle, each side. Discard central \vein then very finely chop leaves to almost powder.
  9. Add salmon to pan with chopped coriander. Bring to a simmer then add peas, spinach leaves. Stir to incorporate and cook for a couple of minutes, until salmon is opaque and springy to touch.
  10. Stir through sugar, then turn off heat. Add fish sauce and lime juice. Taste and adjust seasoning if necessary.
  11. Serve coconut salmon with steamed rice. Top with coriander leaves, kaffir lime leaves and chilli condiment if using.


  • Swap fresh coriander for dill and chives if preferred.
  • The recommended Turban Chopsticks Yellow Curry Paste lends loads of flavour to S.E. Asian cooking, but to get that ‘wow’ taste, it’s important to add salty, sweet and sour at the end of cooking. This is the skill that’s only learnt by tasting as you go! Taste and note the different flavour profiles after each addition of sugar, fish sauce and lime juice.
  • Never cover pan and cook curry over high heat once coconut milk has been added, this can lead to the liquid splitting (curdling).
  • Salmon pieces need to be small enough to fit on a spoon (and in your mouth without the need to cut) but not so small that the pieces fall apart within a couple of minutes of adding.
  • Ensure you feel the texture of salmon before cooking so it’s easier to feel when it’s springy and cooked. It will be more succulent and tender if served pink in the middle, rather than being overcooked. Salmon will continue to cook in the sauce during final seasoning.
  • I recommend Krunchilli made in Dunsborough WA for a final flourish of heat and crunch on curries and all sorts of savoury dishes. It’s versatile enough to add to western dishes as well as Asian, Middle Eastern and Indian food.
  • Use your choice of vegetable combos – sweetcorn, eggplant, green beans or Chinese cabbage all work well.
  • Cook 1 to 1½ cups raw rice to serve four people, depending on how much rice you like to serve with this dish. Any leftovers can be frozen for another use.

Order most of the items needed for this dish from our online providore grocery store. We deliver around Perth on Tuesdays and Fridays every week.

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