Salmon-Fennel Red Curry Recipe

Updated March 24, 2025

Recipe Details

Cook 20 mins

Total 20 mins

Serves 4 to 6 servings

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Ingredients

1 (14-ounce) can full-fat coconut milk
1/4 cup Thai red curry paste (more or less to taste)
2 pounds skinless salmon fillets, cut into 2-inch cubes
1 large bulb fennel, trimmed, cored, and sliced thinly lengthwise (about 1 1/2 quarts)
1 teaspoon granulated sugar (more or less to taste)
2 tablespoons fish sauce (more or less to taste)
2 to 3 jalapeño or serrano peppers, sliced (optional)
1/2 cup Thai basil leaves

Open canned coconut milk without shaking and scoop out three quarters of the solid coconut cream at the top onto a 4-quart saucepan and set it over medium-high heat. Add curry paste to coconut cream and cook, stirring occasionally, until fat separates from the cream and mixture begins to fry, about 4 minutes. Add the remaining coconut milk to the pot along with fennel; bring to a gentle boil, and reduce to a simmer. Cook, stirring occasionally, until fennel is tender-crisp, about 5 minutes.
Add salmon, sugar, and fish sauce. Adjust the sauce to desired consistency with water. Continue simmering until salmon is just cooked through. Adjust seasoning with more sugar or fish sauce if desired. Stir in peppers and basil leaves. Serve immediately with steamed jasmine rice.

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	463
% Daily Value*
Total Fat 33g	42%
Saturated Fat 16g	81%
Cholesterol 95mg	32%
Sodium 813mg	35%
Total Carbohydrate 7g	2%
Dietary Fiber 1g	3%
Total Sugars 2g
Protein 36g
Vitamin C 15mg	75%
Calcium 56mg	4%
Iron 3mg	19%
Potassium 865mg	18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)