Thai Coconut Curry with Poached Salmon
Future Meals for Me Series Two
There's something about a Thai red curry that feels instantly restorative. The coconut milk, the heat, the citrus. It's the kind of bowl you reach for when you need to feel looked after, and this one delivers that in six portions, straight from your freezer.
The salmon is poached directly in the curry sauce rather than cooked separately. This keeps it incredibly tender and means every bit of the salmon flavour becomes part of the curry base. Combined with broccolini, grated carrot, and a fresh finish of coriander, lime, and fish sauce, it's bright and rich at the same time.
This is the most delicate dish in Future Meals for Me Series Two. The flavours are bold but not heavy, and it's the one the group tends to be most surprised by. Salmon in a curry, frozen and reheated? It really works.
If you're new to FMFM, the idea is simple: cook five base meals, freeze them in full portions, and remix them through the week. [→ See how the full system works here.]
Why This Recipe Works
Poaching the salmon in the curry liquid is the key move here. It prevents the fish from drying out and ensures it absorbs the flavour of the sauce as it cooks. The fish sauce and lime go in at the end, not the beginning, to keep them fresh and bright rather than muted by the heat.
For a batch that freezes well, the vegetables are kept slightly underdone during cooking. Broccolini and grated carrot hold their texture through the freeze-reheat cycle far better than softer vegetables, so nothing goes mushy when you come to eat it.
The Flavours
Thai red curry paste carries the heat and the aromatics. Two cans of coconut milk bring richness and round off the spice without dulling it. Fish sauce adds the salty, umami depth that makes the whole thing taste finished. Lime juice at the end cuts through and lifts everything. Fresh coriander on top is not optional.
How I Use These During the Week
Over steamed jasmine rice with fresh coriander and extra lime
With rice noodles instead of rice for a lighter bowl
Alongside a simple cucumber salad dressed with rice wine vinegar and chilli
As a quick soup: add extra stock and noodles when reheating
With a drizzle of coconut cream and a wedge of lime to serve
Same curry. Different bowls every time.
Frequently Asked Questions
-
Yes, Thai coconut curry with poached salmon freezes well. Salmon that has been gently poached in the sauce holds up significantly better through freezing than fish cooked separately. Cool completely before portioning into airtight containers. Keeps for up to 2 months.
-
Reheat Thai coconut curry with salmon gently over low-medium heat in a pan with a splash of water or stock. Avoid high heat, which can overcook the fish on reheating. Microwave on a lower setting, covered, also works well. Add a squeeze of fresh lime before serving.
-
Yes. Firm white fish like barramundi, snapper, or cod works well in this curry. The poaching time may vary slightly depending on thickness. Very delicate fish can break apart easily, so look for something with a bit of structure. King prawns are also a great alternative and freeze particularly well.
-
Steamed jasmine rice is the most natural pairing. Thai coconut curry with salmon is also great over rice noodles or vermicelli for a lighter meal. Fresh coriander, sliced spring onion, extra lime, and a drizzle of coconut cream all work well as toppings. A simple cucumber salad on the side is a nice contrast to the richness of the coconut base.
Thai Coconut Curry with Poached Salmon
Serves: 6
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
Protein and vegetables
900g salmon, cut into large cubes
2 bunches broccolini, chopped
2 carrots, grated
2 medium red onions, sliced
Sauce
2 tbsp olive oil
3 cloves garlic, minced
195g Thai red curry paste
2 x 400g cans coconut milk
250ml chicken stock
1 tbsp fish sauce
3/4 tsp salt, plus more to taste
To finish
1 cup fresh coriander, roughly chopped
1 lime, juiced
2 green onions, thinly sliced
Spinach
Method
Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute.
Add the curry paste and stir for 1–2 minutes until fragrant and darkened slightly.
Pour in the coconut milk and stock. Stir to combine and bring to a gentle simmer.
Add the broccolini and grated carrot. Simmer for 3–4 minutes until just tender.
Add the salmon pieces and fish sauce. Gently push the salmon into the sauce and poach for 5–7 minutes until just cooked through.
Remove from heat. Stir through the lime juice, coriander, and green onion.
Taste and adjust seasoning. Cool completely before dividing into 6 portions.
Freezer Instructions
Cool completely before portioning and freezing
Store in airtight containers with sauce
Keeps for up to 2 months
Defrost and Reheat
Defrost overnight in the fridge
Reheat gently over low-medium heat with a splash of stock or water
Do not overheat or the salmon will overcook
Add a squeeze of fresh lime before serving