Save this Serious EatsSee original recipe on

Salmon-Fennel Red Curry

Salmon-Fennel Red Curry


  • 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 jalapeŚćėo or serrano peppers, sliced (optional)
  • 1/2 cup thai basil leaves