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Salmon Fillets Sautéed in Spicy Coconut Milk

Try this delicious salmon dish as a light supper option.

  • Servings


  • Heat Level

    White Pepper IconWhite Pepper IconWhite Pepper Icon

  • Prep Time

    10 mins

  • Cook Time

    15 mins


  • 250g salmon fillets, cut into large strips
  • 1 tbsp vegetable oil
  • 2 tbsp Blue Dragon Thai Green Curry Paste
  • 225mL Blue Dragon Coconut Milk
  • 2-3 tsp sugar
  • 2 fresh kaffir lime leaves (optional)


  1. Half cook the salmon fillets by steaming or poaching, then set aside and keep warm.
  2. Heat the oil in a large frying pan over low heat and stir-fry the Blue Dragon Thai Green Curry Paste with kaffir lime leaves (if using) for about half a minute, making sure not to burn the paste.
  3. Pour in the Blue Dragon Coconut Milk and stir until well mixed and keep simmering until the oil rises to the surface.
  4. Put the half-cooked salmon fillets back into the pan making sure to spoon some of the sauce over the fish and cover so the heat is evenly distributed until the salmon is cooked through.
  5. Serve with rice.


For an even healthier dish use Blue Dragon's Light Coconut Milk.